1 lb. raw shrimp, peeled and deveined
1 ½ t. Fajita or Mexican seasoning
2 garlic cloves, minced
12 c. spinach
2 lemons, juiced
Rinse shrimp; pat dry with paper towels. In a small bowl toss together
the shrimp and fajita seasoning; set aside.
Lightly mist a large non-stick skillet with olive oil pan spray heat over medium high heat.
Carefully add the lemon juice, shrimp and garlic. Cook and stir for 3-5 minutes until the shrimp are pink and opaque. Remove from heat and set aside. Divide spinach equally heat and set aside. Divide spinach equally among 4 serving plates and spoon spiced shrimp over top. Serve with De-Light Vinaigrette dressing.
Makes 4 servings
Calories: 130 per serving Fat: 0.5g.