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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
tablespoon Bertolli Extra Virgin Olive Oil
Cloves of garlic
pound Uncooked medium shrimp, peeled and deveined
cups Fresh spinach leaves, rinsed and patted dry
- 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.