Lemony Shrimp And Spinach

• 1 pound unpeeled, large raw shrimp (31/35 count)
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 1 teaspoon lemon zest
• 3 tablespoons fresh lemon juice
• 1/4 to 1/2 tsp. dried crushed red pepper
• 1 (6-oz.) package fresh baby spinach
• Salt and pepper to taste

1. Peel shrimp; devein, if desired.
2. Saute shrimp and garlic in hot oil in a large skillet over medium-high heat 3 to 4 minutes or just until shrimp turn pink. Remove shrimp from skillet; keep warm.
3. Add chicken broth and next 3 ingredients to skillet, stirring to loosen particles from bottom of skillet. Cook 4 to 5 minutes or until liquid is reduced by half. Add spinach, and cook 2 minutes or just until spinach is wilted. Stir in shrimp. Season with salt and pepper to taste. Serve immediately.

shrimp, garlic, olive oil, chicken broth, lemon zest, lemon juice, red pepper, baby spinach, salt

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