Net Carbs 4 grams
Fat 10 grams
Protein 21 grams
1 pound uncooked shrimp (31-40 per pound) peeled and deceived
3 garlic cloves, minced
2 Tablespoons chopped parsley, fresh
6 ounces fresh baby spinich
1 cup cherry tomatoes, halved
1/8 teaspoon salt
1/8 teaspoon coarse
1/4 cup sliced almonds, toasted
Shredded Parmesan cheese, optional
Heat butter and saute shrimp and garlic til the shrimp turns pink. Stir in parsley and remove from heat.
Place spinich and tomatoes in a serving dish and top with shrimp mixture and squeeze lemon over salad and sprinkle with salt and pepper.
Sprinkle with almonds and add cheese if desired.