Hot and Sweet Shrimp With Fresh Spinach

1. 1

   In a small bowl, whisk together bourbon (if using), orange juice, lemon juice, and honey; set aside.

2. 2

   Heat oil in a skillet over medium high heat, add shallots, and saute until they begin to soften, about 1 - 2 minutes.

3. 3

   Add pine nuts and garlic, stirring, and cook until pine nuts begin to brown, about 2 minutes.

4. 4

   Add shrimp and saute until almost cooked through, 2 minutes; remove from heat (to avoid any flare ups from the bourbon, if using) and add bourbon/juice mixture.

5. 5

   Return to heat and boil 1 to 2 minutes to reduce slightly.

6. 6

   Remove shrimp and keep warm; add tomato and cook one minute.

7. 7

   Add spinach, turning with tongs, until wilted.

8. 8

   To serve: divide Lemon Rice, recipe #415912 (if desired) between two plates, top with spinach mixture, and then shrimp.

* Per serving · 4 servings · Values may vary.

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