Roasted Shrimp and Mushrooms on Fresh Spinach

• 2 pounds uncooked shrimp, peeled, deveined, rinsed, and dried
• 1 large garlic clove, minced
• 1 1/2 teaspoons kosher salt
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Juice of 1 lemon
• 1/4 cup olive oil
• 1/2 pound whole baby mushrooms, cleaned
• 6 cups fresh baby spinach leaves
• 2 diced fresh tomatoes for garnish
• 1 cup crisp snow peas, strings removed and sliced diagonally into 1-inch pieces

1. Position the oven racks so that the top rack is 6 inches from the top of the oven.
2. Preheat the oven to convection broil or convection roast at 500F.
3. Cover a large rimmed baking sheet with foil and coat with nonstick spray.
4. In a large bowl, combine the shrimp with the garlic, salt, paprika, cayenne, lemon juice, and olive oil.
5. Add the mushrooms and toss until the shrimp and mushrooms are completely coated with the marinade.
6. Pour it on the prepared baking sheet in a single layer.
7. Roast for 5 minutes; turn the shrimp and mushrooms over and roast for 2 more minutes.
8. Serve on a bed of fresh spinach leaves.
9. Garnish with the tomatoes and snow peas.

shrimp, garlic, kosher salt, paprika, cayenne pepper, lemon, olive oil, baby mushrooms, fresh baby spinach leaves, tomatoes, snow peas

Taken from www.epicurious.com/recipes/food/views/roasted-shrimp-and-mushrooms-on-fresh-spinach-372493 (may not work)