Grilled Shrimp with Spinach

Instructions

1. 1

   Preheat your grill to medium-high heat, about 400°F. Pat shrimp dry with paper towels and toss with 2 tbsp olive oil, 3 minced garlic cloves, lemon zest, red pepper flakes, salt, and black pepper.

   Tip: Dry shrimp ensures better browning and char marks on the grill.

2. 2

   Thread shrimp onto skewers, alternating sides to ensure even cooking. Set aside while preparing the spinach.

   Tip: Soak wooden skewers in water for 30 minutes before threading to prevent burning.

3. 3

   Heat 2 tbsp olive oil in a large skillet over medium heat. Add remaining 2 minced garlic cloves and sauté for 30 seconds until fragrant.

4. 4

   Add fresh spinach in batches, stirring constantly until completely wilted, about 3-4 minutes total. Season with a pinch of salt and pepper. Transfer to serving plates and keep warm.

   Tip: Fresh spinach reduces significantly when wilted, so don't be intimidated by the initial volume.

5. 5

   Place shrimp skewers on the preheated grill and cook for 2-3 minutes per side until pink and opaque throughout. Avoid moving them too much for better char development.

   Tip: Shrimp cooks very quickly, so watch carefully to prevent overcooking which makes them rubbery.

6. 6

   In a small skillet, melt butter over medium heat. Add panko breadcrumbs and toast for 2-3 minutes, stirring frequently, until golden brown.

   Tip: Toasted breadcrumbs add a pleasant crunch and buttery flavor to the dish.

7. 7

   Remove shrimp from grill and arrange over the wilted spinach on serving plates. Drizzle with fresh lemon juice and white wine reduction if desired.

8. 8

   Top each plate with toasted panko breadcrumbs and serve immediately while everything is hot.

   Tip: Add toasted breadcrumbs right before serving to maintain their crispness.