Large shrimp (31/35 count), peeled and deveined
680 g / 1½ lb
Cherry tomatoes, halved
Sliced almonds, toasted
30 mL / 2 tbsp
Black pepper, freshly ground
- 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.
- You can substitute toasted pine nuts for toasted almonds