SHRIMP SCAMPI SPINACH SALAD

“Today, for dinner, I made Taste of Home’s shrimp scampi spinach salad, and it was delicious. This recipe serves 4.”

2 tablespoons butter
500 g raw large shrimp, peeled and deveined
¼ + ⅛ teaspoon of garlic powder (or ¾ teaspoon granulated garlic)
2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley flakes)
170 g baby spinach (about 8 cups)
1 cup of cherry tomatoes (about 16 cherry tomatoes), halved
3 tablespoons lemon juice
⅛ teaspoon salt
pinch ground black pepper
¼ cup of sliced almonds, toasted
some grated parmesan cheese, optional

In a large skillet, heat the butter over medium heat.
Sauté the shrimp (peeled and deveined) and the garlic powder (or granulated garlic) for 3 – 4 minutes, or until pink.
Stir in the chopped fresh parsley (or dried parsley flakes) and remove from heat.
To serve, place the baby spinach and the cherry tomatoes (halved) in a serving dish.
Top the dressing with the shrimp mixture.
Drizzle the entire salad with the lemon juice.
Sprinkle the salad with the salt and black pepper.
Sprinkle the salad with the sliced almonds (toasted) and, if desired, some grated parmesan cheese.
Serve, and enjoy!

Posting and photo by Krystal Mena