Ingredients:
2 teaspoons lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper
4 garlic cloves minced
1/4 cup olive oil
1/4 cup lemon juice
1 small onion chopped
5 mushrooms, sliced
1 tablespoon olive oil
1 tablespoon butter
1 lb shrimp, peeled and deveined
spinach
feta cheese
Directions:
Make a lemon mixture, so in a small bowl, put the lemon zest, garlic, salt and pepper.
Next you want to whisk in the olive oil and lemon juice. Usually 1/4 cup of juice is what you get out a whole lemon if you squeeze it. I prefer using fresh lemon, You zest it first then cut and squeeze it, it makes for a better taste than bottle I think.
After the lemon mixture is all done just set it aside. It is time to start cooking. Heat up the olive oil and butter in a pan. Add the mushrooms and onions to the oil when it is ready, and start to saute them. Saute them for about 3 minutes or so, just till you see the onions are starting to get a little translucent.
Next throw in the shrimp. Continue cooking, stirring constantly for about 2-3 minutes. You see the shrimp will start turning white as you are cooking them.
Next toss in the spinach. I think fresh baby spinach would be better, but all I have is frozen chopped spinach. I let that defrost and squeezed out the excess water, than tossed it in. How much depends on your taste level. I did till looked right with color. With fresh spinach cook till the spinach starts to wilt. With the frozen spinach, cook it for a minute or two.
Now it is time to pour in that lemon mixture. Let it cook in it for another 2 minutes, stirring constantly.
Finally you want to add in the feta, I sprinkle on about 1-2 tablespoons worth. You do not want to put a whole lot of it in. Just enough to be a taste's worth.
After you add the feta, give it one last quick stir and take off the heat and serve it up. You can garnish it with a little more feta if you like.
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