Spiced Spinach And Shrimp

• 1 1/2 tablespoons chopped peeled fresh lemon grass
• 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 garlic clove, minced
• 1 1/2 teaspoons olive oil, divided
• 12 medium shrimp, peeled and deveined (about 8 ounces)
• 4 teaspoons finely chopped seeded serrano chile, divided
• 1/3 cup finely diced lean Canadian bacon (about 3 ounces)
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups chopped green onions
• 12 cups prepackaged spinach (about 8 ounces)
• 2 teaspoons balsamic vinegar
• 1 teaspoon cornstarch
• 1 tablespoon chopped fresh parsley

1. Combine first 5 ingredients in a small bowl. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add 2 teaspoons of lemon grass mixture and shrimp to skillet; saute 1 minute. Stir in 1 teaspoon chile; saute 30 seconds. Remove shrimp from skillet; keep warm.
2. Add 1/2 teaspoon oil to Dutch oven. Add bacon, remaining lemon grass mixture, nutmeg, 2 teaspoons chile, and onions; saute 1 minute. Stir in spinach; cover and cook 1 minute.
3. Firmly press spinach mixture in a sieve over a bowl, reserving liquid. Combine vinegar and cornstarch. Combine spinach liquid and vinegar mixture in skillet over medium heat, and bring to a boil (mixture will be thick). Add shrimp, tossing to coat. Remove skillet from heat.
4. Combine the parsley and 1 teaspoon chile. Divide spinach mixture evenly among 6 plates, and top each with 2 shrimp. Sprinkle with parsley mixture.

lemon grass, thyme, salt, pepper, garlic, olive oil, shrimp, seeded serrano chile, lean canadian bacon, ground nutmeg, green onions, prepackaged spinach, balsamic vinegar, cornstarch, parsley

Taken from www.myrecipes.com/recipe/spiced-spinach-shrimp (may not work)