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Shrimp Spinach Salad

 Shrimp Spinach Salad
Shrimp and garlic are sauteed in butter then set atop a bed of spinach. Almonds, tomatoes and a squeeze of lemon finish off this beauty. Perfecto! Jamie Larson — Dodge Center, Minnesota
4 ServingsPrep/Total Time: 20 min.


  • 2 tablespoons butter
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 3 garlic cloves, minced
  • 2 tablespoons minced fresh parsley
  • 4 cups fresh baby spinach
  • 3/4 cup cherry tomatoes, halved
  • 1/4 cup sliced almonds, toasted
  • 1 medium lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • In a large nonstick skillet over medium heat, melt butter. Add the
  • shrimp. Cook and stir for 3-4 minutes or until shrimp turn pink. Add
  • garlic and parsley; cook 1 minute longer. Remove from the heat.
  • Place spinach in a salad bowl. Top with tomatoes, almonds and shrimp
  • mixture. Squeeze juice from the lemon; drizzle over salad. Sprinkle
  • with salt and pepper. Yield: 4 servings.
Nutritional Facts: 1 cup equals 201 calories, 10 g fat (4 g saturated fat), 153 mg cholesterol, 350 mg sodium, 6 g carbohydrate, 2 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.

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Shrimp Spinach Salad (continued)

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