1 pound of cleaned, deveined and shelled large shrimp
3 tablespoons of olive oil
2 tablespoons Teriyaki Sauce Sesame & Ginger
1/4 cup dry white wine
4 cups of fresh spinachDirections:
In a medium skillet, add 1 tablespoon of olive oil and heat until a slight shimmer occurs on the surface.
In a separate bowl combine the shrimp, 1 tablespoon of olive oil, minced garlic and the sesame & ginger sauce, toss lightly until shrimp are coated.
Add the shrimp to the hot skillet, cook 4-5 minutes, shrimp will turn opaque. Pour in wine to quickly bubble and deglaze the skillet.
Put shrimp in a bowl and cover to keep warm.
In the same skillet, add in the final 1 tablespoon of olive oil and toss in the spinach, quickly stirring until the leaves are just wilted. Add the shrimp and blend well. Ready to eat.