Prep Time:  10 minutes   |    Cook Time:  10 minutes   |    Total Time:  20 minutes   |    Servings:  6

Ingredients:

• 1 cup Priano  Extra Virgin Olive Oil
• 3 tablespoons  Stonemill  Minced Garlic in Water
• 1 tablespoon  Stonemill  Crushed Red Pepper
• 1 teaspoon  Stonemill  Paprika
• 1 6-ounce package  Southern Grove  Sliced Almonds, divided
• 3 tablespoons  Countryside Creamery  Butter
• 16 ounces Fremont Fish Market  Jumbo Easy Peel Raw Shrimp, thawed and peeled
• 1 lemon, zested and juiced
• Stonemill  Iodized Table Salt, to taste
• Stonemill  Ground Black Pepper, to taste
• 2 5-ounce packages Simply Nature Organic Baby Spinach

Directions:

1. In a medium sauté pan, over medium-high heat, heat olive oil. Add garlic, red pepper and paprika. Cook until garlic is browned.
2. Add half of the almonds, stir to coat. Continue cooking until almonds lightly brown.
3. Stir butter into olive oil mixture until melted, add shrimp and cook until opaque. Remove shrimp and reserve. Add lemon juice and zest to mixture in pan, season to taste with salt and pepper.
4. In a large bowl, season spinach with salt and pepper. Pour hot dressing mixture over spinach and toss until it is fully coated and begins to wilt. Divide the dressed spinach and shrimp among 6 plates and garnish with remaining sliced almonds. Serve immediately.  

Recipe Courtesy of Chef Scott, ALDI Test Kitchen