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1
Preheat the oven to 300F.
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2
Thoroughly wash the spinach, if needed.
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3
Peel the shrimp, leaving the tail and last section on.
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4
Place the pine nuts on a baking sheet and toast in the oven 10-12 minutes or until golden brown.
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5
Halve the onion.
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6
Peel and very thinly slice.
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7
Remove the stems from the tomatoes and coarsely chop into 1 1/2 inch pieces.
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8
Trim the ends of the zucchini, cut in half, and then into julienne strips.
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9
Remove the rosemary from the stems and coarsely chop.
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10
Peel, crush, and finely chop the garlic.
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11
Heat a 12 inch frying pan over high heat.
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12
Add a tablespoon of olive oil and the sliced onions.
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13
Saute the onions 4 minutes until they begin to brown slightly and soften.
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14
Add the zucchini and tomatoes, then quickly saute for about 2 minutes until the vegetables begin to render their liquids.
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15
Season to taste with salt and pepper and remove to a warm platter.
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16
Return the frying pan to high heat;add another tablespoon of olive oil.
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17
Saute the spinach leaves with the garlic for about one minute or until the leaves are wilted and the garlic has released its flavors.
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18
Season to taste with salt and pepper and add to the vegetables on the platter.
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19
Return the frying pan to high heat.
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20
Add a tablespoon of olive oil and quickly saute the shrimp and rosemary.
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21
Shake the pan so they cook quickly and uniformly.
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22
When the shrimp are pink and opaque, after 2-3 minutes, season to taste and transfer to the platter of vegetables.
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23
Sprinkle with pine nuts and serve immediately.
