LEMON SHRIMP AND SPINACH

LEMON SHRIMP AND SPINACH
A lovely variation on the classic scampi preparation of shrimp.

1 pound (455g) shrimp, uncooked, peeled and deveined
1 pound (455g) spinach leaves, fresh
2 Tbsp (30mL) olive oil
3 cloves garlic, minced
1 medium tomato, chopped coarsely
1/2 cup (120mL) lemon juice, freshly squeezed
1 tsp (2g) lemon zest
1/2 tsp (3g) salt (sea salt if on a corn-free diet*)
1/2 tsp (2g) pepper

Rinse shrimp well.  Wash spinach leaves and chop into 3 inch (8cm)
pieces.  Heat oil in a nonStick skillet. Add garlic cloves and saute
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/pepper and cook, uncovered, over
medium heat until spinach leaves are wilted.

Serve over white or brown rice.