Shrimp With Shallot-Tarragon Sauce On Wilted Spinach

• 10 uncooked large shrimp, peeled, deveined
• 1/4 cup chopped fresh Italian parsley
• 3 tablespoons olive oil, divided
• 2 tablespoons fresh lemon juice, divided
• 5 teaspoons chopped fresh tarragon, divided
• 2 teaspoons minced peeled fresh ginger, divided
• 1/2 cup finely chopped shallots (about 2 large)
• 2 tablespoons (1/4 stick) butter
• 2 tablespoons whipping cream
• 1 6-ounce package baby spinach leaves

1. Toss shrimp, parsley, 1 tablespoon oil, 1 tablespoon lemon juice, 3 teaspoons tarragon, and 1 teaspoon minced ginger in medium bowl. Sprinkle mixture with salt and pepper.
2. Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallots; saute 5 minutes. Add shrimp mixture; saute until shrimp are almost cooked through, about 3 minutes. Add butter and cream; bring just to simmer. Add remaining 1 teaspoon ginger. Season with salt and pepper. Set shrimp aside.
3. Heat remaining 1 tablespoon oil in another large nonstick skillet over high heat. Add spinach and remaining 1 tablespoon lemon juice; sprinkle with salt and pepper. Toss until just wilted, about 25 seconds. Mound spinach in center of plates; surround with shrimp and sauce. Sprinkle shrimp with remaining 2 teaspoons tarragon; serve.

shrimp, fresh italian parsley, olive oil, lemon juice, fresh tarragon, fresh ginger, shallots, butter, whipping cream, baby spinach leaves

Taken from www.epicurious.com/recipes/food/views/shrimp-with-shallot-tarragon-sauce-on-wilted-spinach-231875 (may not work)