Shrimp with Veggies and Lemon Butter Sauce

• 1 bag Fresh Spinach, To Wilt And Serve On The Side, 6 Ounce Bag
• 1 Tablespoon Plus 1 Teaspoon Olive Oil, Divided Use
• 1/2 whole Medium Onion, Thinly Sliced
• 1/2 whole Red Pepper, Thinly Sliced
• 1 cup Frozen Or Fresh Corn
• 12 ounces, weight Frozen Shrimp, 51-60 Count Size, Thawed
• 1/4 cups Butter
• 3/4 teaspoons Salt
• 3/4 teaspoons Paprika
• 1 Tablespoon Lemon Juice

1. If you are going to serve with wilted spinach, start the spinach first so it can wilt while you cook (about a teaspoon or a bit more olive oil in a large frying pan warming on medium heat, dump in the spinach and cover, stir occasionally and throw in a pinch or two of salt).
2. In a wok or large frying pan, warm up 1 Tablespoon olive oil on medium to medium high heat and cook the onions and red peppers until the onions begin to get transparent and the peppers are beginning to soften a bit.
3. Add the corn (it can still be frozen) and continue cooking until the corn heats through and the veggies are to the degree of doneness you prefer...either still a bit crispy or soft.
4. Add the shrimp and cook until the shrimp turn pink and are done.
5. This doesnt take more than a few minutes.
6. After you add the shrimp, in a small saucepan, melt the butter with the salt, paprika, and lemon juice.
7. Stir occasionally.
8. Drizzle the butter sauce over both the shrimp and the spinach.

fresh spinach, olive oil, onion, red pepper, shrimp, butter, salt, paprika, lemon juice

Taken from tastykitchen.com/recipes/main-courses/shrimp-with-veggies-and-lemon-butter-sauce/ (may not work)