WARM SHRIMP SALAD OVER WILTED SPINACH

Serves 4
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prep time: 5 minute(s)
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cook time: 10 minute(s)

Ingredients:

2 Tbsp. Bertolli® Extra Virgin Olive Oil
1 clove garlic, finely chopped
1 lb. uncooked large shrimp, peeled and deveined
2 Tbsp. lemon juice
2 cups crimini or white mushrooms, thinly sliced
1 bag (10 oz.) fresh baby spinach, rinsed and patted dry
1/4 tsp. salt
1/8 tsp. ground black pepper

Directions:

In 12-inch nonstick skillet, heat 1 tablespoon Olive Oil over medium-high heat and cook garlic 30 seconds. Stir in shrimp and cook, stirring occasionally, until shrimp just turn pink. Sprinkle with lemon juice. Remove shrimp and keep warm. In same skillet, heat remaining 1 tablespoon Olive Oil and cook mushrooms, stirring occasionally, 4 minutes or until just starting to soften. Add spinach, salt and pepper. Cook, stirring frequently, 1 minute or until spinach starts to wilt. To serve, arrange shrimp on spinach and mushrooms. Serve with hot cooked rice or with crusty Italian bread.