Pan Roasted Shrimp with Lemon, Garlic & Spinach

By Bertolli Olive Oil
April 20, 2018
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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

Serves: 2

  • 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
  1. 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.
  2. In large bowl, toss shrimp with spinach, lemon, olive oil, salt and, if desired, ground pepper.

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