Shrimp Pil Pil with Spinach

Serves: 4

5 Tbsp Flying Olive Garlic, Olive Wood Smoked, Butter, or a Mild-Medium Single Varietal, or a Combination of Choice

5 cloves of garlic, thinly sliced

½ -1 1/8 tsp crushed red pepper, divided

1 lb fresh spinach

¾ tsp kosher salt, divided

1 ½ lbs large peeled, deveined, raw shrimp

2 Tbsp Flying Olive Butter Extra Virgin Olive Oil

1 tsp smoked paprika

Toasted Bread for serving, if desired


Heat 1 Tbsp Flying Olive Extra Virgin Olive Oil of Choice in a large skillet over medium-high heat. Add half of the garlic, half the amount of red pepper desired in the recipe. Cook, stirring constantly, for 30 seconds. Add the spinach, a handful or two at a time. When the first spinach is wilted, add the next several handfuls. Cook about 2 minutes. Season with ¼ tsp salt and transfer the spinach to a bowl. Cover it and keep it warm. Wipe out the skillet.

Pat the shrimp dry and season with the remaining ½ tsp salt. Add the Flying Olive Butter EVOO and remaining 4 Tbsp Flying Olive EVOO(s) of Choice to the skillet. Heat the oil over medium-high until warmed. Add the paprika, remaining garlic slices, and pepper. Cook, stirring constantly, until the mixture is fragrant and the garlic softens, about 1 minute. Add the shrimp and cook until they are opaque and just cooked through, about 2 minutes per side, depending on their size. Turn the shrimp halfway through cooking.

Serve the shrimp with the warm spinach and bread, if using

Submitted by Barb L.