INGREDIENTS
NAME | WEIGHT | VOLUME |
|---|---|---|
Butter | 30 g | 2 tbsp |
Large shrimp (31/35 count), peeled and deveined | 680 g / 1½ lb | - |
Garlic, minced | 9 g | 3 cloves |
Parsley, minced | 8 g | 2 tbsp |
Spinach, fresh | 120 g | 4 cups |
Cherry tomatoes, halved | 110 g | ¾ cup |
Sliced almonds, toasted | 25 g | ¼ cup |
Lemon juice | 30 g | 30 mL / 2 tbsp |
Salt | to taste | - |
Black pepper, freshly ground | to taste | - |
METHOD
- In a large skillet over medium heat, melt butter. Add shrimp. Cook and stir until shrimp turn pink, about 3-4 minutes. Add garlic and parsley; cook 1 minute longer. Remove from heat.
- In a large salad bowl, place spinach. Top with cherry tomatoes, sliced almonds and shrimp mixture. Drizzle lemon juice over salad. Season with salt and black pepper.
- Divide evenly among 4 bowls or serve family style.
NOTES
- You can substitute toasted pine nuts for toasted almonds
