Ingredients
- 1 (6 ounce) bag spinach , stems removed
- salt
- fresh ground pepper
- 3 tablespoons vegetable oil
- 6 garlic cloves , coarsely chopped
- 16 large shrimp , peeled and deveined
- 3 tablespoons lime juice
- 1/2 teaspoon salt
Directions
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Cook spinach in a small amount of water in a large covered saucepan over high heat for about 2 minutes or until wilted (toss once or twice during cooking).
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Drain spinach well and press out excess water.
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Season with salt and pepper and place on a platter; keep warm.
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In a big skillet over medium-high heat, heat the oil.
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Add garlic and stir/saute for 1 minute (do not let garlic burn).
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Add shrimp and stir/saute for about 2 minutes or until shrimp turn pink.
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Add lime juice, salt, and pepper to taste; mix well.
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Cook about 1 minute longer.
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Serve immediately over bed of spinach.