Lemony Shrimp and Spinach

I found this recipe in the September issue of Southern Living. It didn't take more that 30 minutes, including the time it took to peal the shrimp.

You will need about a pound of shelled Gulf Coast shrimp (31/35 count), 3 cloves of minced garlic, 2 tablespoons olive oil, 1/2 cup chicken broth, 1 teaspoon lemon zest, 3 tablespoons fresh lemon juice, 1/2 teaspoon dried crushed red pepper, 6 ounces of baby spinach and salt and pepper to taste.

The first thing you'll need to do is to saute the shrimp and garlic in the oil.

It shouldn't take more than 3-4 minutes for them to turn pink.

Set the shrimp aside where they will stay warm.

Next you'll want to add the chicken broth, the lemon zest, juice and red pepper.

Stir to loosen the yummy bits from the bottom of the pan.

After the liquid reduces by half, add the spinach.

As it starts to wilt you'll need to stir in the shrimp and add salt and pepper.

While this was cooking my DH made some organic couscous I had picked up at

The New Yokel Market.

Everyone enjoyed this dish, I hope you will too.