Shrimp Scampi Spinach Salad

• 2 tablespoons butter
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 3 garlic cloves, minced
• 2 tablespoons chopped fresh parsley
• 6 ounces fresh baby spinach (about 8 cups)
• 1 cup cherry tomatoes, halved
• Lemon halves
• 1/8 teaspoon salt
• 1/8 teaspoon coarsely ground pepper
• 1/4 cup sliced almonds, toasted
• Shredded Parmesan cheese, optional

1. In a large skillet, heat butter over medium heat; saute shrimp and garlic until shrimp turn pink, 3-4 minutes. Stir in parsley; remove from heat.
2. To serve, place spinach and tomatoes in a serving dish; top with shrimp mixture. Squeeze lemon juice over salad; sprinkle with salt and pepper. Sprinkle with almonds and, if desired, cheese.

butter, shrimp, garlic, parsley, baby spinach, cherry tomatoes, lemon halves, salt, ground pepper, almonds, parmesan cheese

Taken from www.tasteofhome.com/recipes/shrimp-scampi-spinach-salad/ (may not work)