Lemon Shrimp and Spinach

Ingredients

• 1 lb shrimp, uncooked, peeled and deveined

• 1 lb spinach leaves, fresh

• 2 Tbs olive oil

• 3 cloves garlic, minced

• 1 medium tomato, chopped coarsely

• 1/2 cup lemon juice, freshly squeezed

• 1 tsp lemon zest

• 1/2 tsp salt (sea salt if on a corn-free diet*)

• 1/2 tsp pepper

A lovely variation on the classic scampi preparation of shrimp.

Directions

• Rinse shrimp well.
• Wash spinach leaves and chop into 3 inch (8cm) pieces.
• Heat oil in a nontick skillet. Add garlic cloves and sauté for 2 minutes. Add chopped tomato and shrimp and cook for 5 minutes, just until shrimp are pink.
• Pour in lemon juice and lemon zest, and add spinach leaves. Season with salt and pepper and cook, uncovered, over medium heat until spinach leaves are wilted.
• Serve over white or brown rice.