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1. Combine parsley, shallots, garlic, oil, salt, pepper, and lemon peel in 9-inch microwave proof pie plate. Add shrimp and toss to coat evenly. Refrigerate 15 minutes.
2. Meanwhile, place spinach with water clinging to its leaves in 2-quart microwave proof casserole. Cover and microwave on 100 percent power (High) 5 to 8 minutes, stirring once after 3 minutes. Set aside.
3. Cover shrimp and microwave on 50 percent power (Medium) 5 to 8 minutes or until shrimp are opaque. Let stand 2 minutes.
4. Drain spinach and place on serving platter; top with shrimp. Garnish with lemon wedges and serve with steamed rice and crusty bread, if desired. Makes 4 servings.