Shrimp Scampi Spinach Salad

Name: Shrimp Scampi Spinach Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings.
Ingredients: 2 tablespoons butter; 1 pound uncooked shrimp (31-40 per pound), peeled and deveined; 3 garlic cloves, minced; 2 tablespoons chopped fresh parsley; 6 ounces fresh baby spinach (about 8 cups); 1 cup cherry tomatoes, halved; Lemon halves; 1/8 teaspoon salt; 1/8 teaspoon coarsely ground pepper; 1/4 cup sliced almonds, toasted; Shredded Parmesan cheese, optional

My husband and I really enjoy both shrimp scampi and fresh spinach salad, so I put the two together. My oldest son loves it, too, and he's only 3! —Jamie Porter, Garnett, Kansas

Ingredients

2 tablespoons butter
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
3 garlic cloves, minced
2 tablespoons chopped fresh parsley
6 ounces fresh baby spinach (about 8 cups)
1 cup cherry tomatoes, halved
Lemon halves
1/8 teaspoon salt
1/8 teaspoon coarsely ground pepper
1/4 cup sliced almonds, toasted
Shredded Parmesan cheese, optional

Directions

In a large skillet, heat butter over medium heat; saute shrimp and garlic until shrimp turn pink, 3-4 minutes. Stir in parsley; remove from heat.
To serve, place spinach and tomatoes in a serving dish; top with shrimp mixture. Squeeze lemon juice over salad; sprinkle with salt and pepper. Sprinkle with almonds and, if desired, cheese.

Editor’s Note: To toast nuts, cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts

1 serving: 201 calories, 10g fat (4g saturated fat), 153mg cholesterol, 291mg sodium, 6g carbohydrate (1g sugars, 2g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.

Originally published as Shrimp scampi Spinach Salad in Simple & Delicious April/May 2017