Yield: 4 servings. 12 oz. Contessa medium uncooked tail-on shrimp 10 oz. spinach 1/3 cup extra virgin olive oil 3 Tbsp. balsamic vinegar 1 shallot, chopped 15 cherry tomatoes, halved to taste, salt and pepper In a preheated pan, sautè olive oil and shallots. Shallots are fully cooked when translucent. Add frozen shrimp and cook for 3-4 minutes. Add tomatoes and balsamic vinegar, and sautè until warm. Transfer into a large bowl and add spinach. Mix well and serve. Photo Credit - CONTESSA ...

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