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1
Put the shrimp in a large pan with enough water to cover; bring to a boil.
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2
Remove from heat and let stand for 1 minute.
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3
Drain into a collander, peel, and devein; set aside.
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4
Cook the spinach by following the package directions; drain in a collander, squeeze almost dry and set aside.
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5
In a medium saucepan, melt 6 tablespoons butter over moderate heat.
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6
Add in the flour; whisk constantly for about 2 minutes or until very smooth.
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7
Gradually add in the half-and-half, whisking for 5 minutes or until the sauce thickens.
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8
Season to taste with salt and pepper, whisk and remove from heat.
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9
Butter six to eight 4-oz. ramekins; set aside.
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10
In a skillet, melt the remaining 2 tablespoons butter over medium heat.
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11
Add in the scallions; stir/saute 1 minute.
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12
Add in the sherry, cook until almost evaporated; stir onion mixture into cream sauce.
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13
Add 1/2 cup cream sauce to the spinach mixture (adding more sauce, if necessary, for a creamy but not soupy mixture).
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14
Divide half the spinach among the prepared ramekins; layer equal amounts of shrimp over the spinach; sprinkle each with some of the lemon juice; cover each with equal amounts of the remaining spinach mixture.
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15
Sprinkle cheese over the top of each and bake on a heavy baking sheet in a 350u00b0 oven for about 10 minutes or until golden.
