Nutrition

Serves 1

Calories 201

Net Carbs 4 grams

Fat 10 grams

Protein 21 grams

Ingredients

Tablespoons butter

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

Lemon wedges

1/8 teaspoon salt

1/8 teaspoon coarse

black pepper

1/4 cup sliced almonds, toasted

Shredded Parmesan cheese, optional

Directions

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.