Ingredients:
24 large shrimp,
peeled and deveined
1 red bell pepper, julienne
1 purple onion, julienne
2 oz. minced garlic
4 oz. butter
1 cup white wine
1 lb. fresh spinach
2 oz. olive oil
Procedure:
Combine the olive oil and spinach in a saute pan and cook until the spinach is wilted. In a separate pan, combine all the remaining ingredients and cook until the shrimp turn pink all the way through. Plate the spinach first on the bottom and then serve the shrimp and remaining ingredients on top of the spinach.
Recipe Author: Sandy Bottoms Beach Bar
Original Photograph By: Sandy Bottoms Beach Bar/ameliaislander.com
Photograph Retouched By: Recipe Spy
Restaurant: Sandy Bottoms Beach Bar, 2910 Atlantic Avenue Fernandina Beach FL
Source: http://ameliaislander.com/shrimprecipes2013/2013shrimprecipes.pdf