1 Tablespoon + 1 teaspoon salt
1 bulb garlic
2 Tablespoons extra virgin olive oil
6 Tablespoons of butter
2 lb. frozen cut leaf spinach (or, use fresh spinach)
1/4 cup white wine (pinot grigio is best)
20 thin slices of provolone cheese (7.6 oz.)
juice of 2 lemons & zest of 1 lemon
1 Tablespoon pesto (or fresh basil is better)
Grated parmesan cheese
This is delicious with most green vegetables. Try substituting broccoli or green beans instead of the spinach.
Peel the skins off & de-vein if necessary.
Peel & crush the garlic cloves. Chop into chunks. Heat the garlic, olive oil, & butter in a sauce pan over medium heat. Sauté until the garlic starts to brown (about 5 min.). Add the shrimp and partially cook (1-2 min). Remove the shrimp when the shrimp have turned half orange.
Add the spinach, 1 teaspoon of salt, & a splash of white wine. Sauté for about 10 min. until the spinach is heated through.
Add the provolone cheese and then the lemon juice & zest.
Add the pesto & shrimp. Stir to combine and remove from heat. Let sit for a few minutes to allow the shrimp to finish cooking.
Serve with grated parmesan cheese and pinot grigio wine.