Seafood Skewers on a Bed of Chile-Garlic Spinach

• Twelve 12 to 16 count shrimp, deveined
• Twelve 2-inch cubes sustainable firm white fish, such as halibut
• 8 large sea scallops, tough muscle removed
• 3 tablespoons EVOO, plus more for drizzling
• Sea salt and freshly ground pepper
• 4 cloves garlic, finely chopped
• 1 chile pepper (cherry, long red or Fresno), seeded and finely chopped
• 2 pounds spinach from the farmer's market (about 4 bunches), stemmed
• Freshly grated nutmeg
• 2 lemons, halved

1. Position a rack in the upper third of the oven and heat the broiler.
2. Thread the shrimp, fish and scallops onto 4 metal skewers, alternating them.
3. Drizzle with EVOO to coat and sprinkle with a little sea salt and pepper.
4. Broil, turning occasionally, until firm and opaque, 7 to 8 minutes.
5. Meanwhile, heat 3 tablespoons EVOO in a large saucepot over medium heat.
6. Add the garlic and chile pepper and cook, stirring, for 2 minutes.
7. Add the spinach, a few handfuls at a time, and cook until wilted.
8. Season with salt, pepper and a little nutmeg.
9. Arrange the spinach on a serving platter.
10. Top with the seafood skewers and douse the spinach and seafood with the lemon juice.

white fish, evoo, salt, garlic, pepper, bunches, nutmeg, lemons

Taken from www.foodnetwork.com/recipes/rachael-ray/seafood-skewers-on-a-bed-of-chile-garlic-spinach-recipe.html (may not work)