Author Notes
This healthy, easy salad is perfect for lunch or a light dinner. All you need is shrimp, spinach, Bertolli extra virgin olive oil and plenty of garlic. Season with fresh lemon juice and a bit of salt and pepper—enjoy! —Bertolli Olive Oil
Ingredients
-
1 tablespoon
Bertolli Extra Virgin Olive Oil
-
3
Cloves of garlic
-
1 pound
Uncooked medium shrimp, peeled and deveined
-
4 cups
Fresh spinach leaves, rinsed and patted dry
-
1
Lemon, juiced
-
1/8 tablespoon
Salt
Directions
-
Spray garlic and shrimp with nonstick cooking spray. Preheat 12-inch nonstick skillet over medium-low heat and cook garlic, stirring occasionally, 3 minutes or until slightly browned. Increase heat to medium and cook shrimp, turning once, 2 minutes or until shrimp turn pink.
-
In large bowl, toss shrimp with spinach, lemon, olive oil, salt and, if desired, ground pepper.
See what other Food52ers are saying.