Garlic Shrimp with Lemon

Ingredients

• 1 pound shrimp, peeled and deveined
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1 whole lemon
• 2 tablespoons fresh parsley, chopped
• 4 slices bread, sliced
• 4 cups baby spinach
• 2 tablespoons olive oil

Instructions

1. 1

   Pat the 1 lb shrimp dry with paper towels and season with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, about 2 minutes.

2. 2

   Add the shrimp in a single layer and cook without stirring until they turn pink on the bottom, about 2 minutes. Flip and cook until just opaque, about 1 minute more. Transfer to a plate.

3. 3

   Reduce heat to medium and add 4 tbsp butter and 4 minced garlic cloves. Cook, stirring, until garlic is fragrant but not browned, about 1 minute.

4. 4

   Add the juice of 1 lemon and 2 tbsp parsley, scraping up any browned bits. Return the shrimp to the pan and toss to coat in the sauce, about 1 minute.

5. 5

   In the same skillet, add the 4 cups spinach and cook until wilted, about 2 minutes. Season with salt and pepper.

6. 6

   Toast the 4 bread slices until golden. Serve the shrimp and sauce over the spinach with the toast on the side.

Tools you’ll need

• large skillet
• knife
• cutting board
• citrus juicer
• toaster or broiler

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