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1
Warm a wide, high-sided saute pan over medium-high heat with 2 tablespoons of the olive oil.
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2
Season both sides of shrimp with salt and pepper.
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3
When oil is hot, add as many shrimp to the pan as will fit and cook just until shrimp turn bright pink and opaque.
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4
Remove shrimp from pan immediately; do not overcook.
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5
Repeat with remaining shrimp.
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6
Remove shrimp heads and reserve both bodies and heads.
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7
Do not rinse pan.
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8
In a blender, combine shrimp heads (substitute 3 shrimp if youve used headless shrimp) with wine.
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9
Pass puree through a fine mesh strainer.
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10
Discard solids and reserve liquid.
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11
Over medium-high heat, warm 1 tablespoon of the oil in the same saute pan in which youve cooked the shrimp.
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12
Add coriander and, stirring continuously to prevent burning, saute until fragrant, 1 to 2 minutes.
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13
Add 1 tablespoon of the oil, garlic, and onions, cover, and cook until translucent and soft, about 5 minutes.
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14
Add reserved shrimp-flavored wine, bring to a simmer, and simmer, uncovered, for 2 minutes.
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15
Add tomatoes with their juices and simmer for 15 minutes, stirring sauce frequently and breaking up tomatoes with a wooden spoon.
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16
Stir in lime juice and remaining 2 tablespoons oil.
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17
Taste, and season with salt and pepper.
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18
Keep over lowest heat.
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19
Add lasagna squares to boiling water and cook until al dente, following manufacturers timing guidelines.
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20
Remove pot from heat, add spinach, and steep for 30 seconds.
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21
Drain and add to saute pan along with shrimp.
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22
Gently toss all ingredients together and warm through, about 2 minutes.
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23
Divide contents of pan among 4 plates; each serving will consist of about 8 handkerchiefs and 3 jumbo shrimp.
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24
You may also present everything in a large bowl and let your guests serve themselves.
