Ingredients:
- 8 ounces raw, peeled shrimp
- 2 cups spinach leaves
- 2 small pumpkins (butternut or similar), chopped
- 4 cloves of garlic
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon sliced almonds
- ½ teaspoon allspice
- 1 teaspoon honey
- 2 tablespoons chopped cilantro
- ½ cup chopped red pepper
- Salt and pepper
Preparation:
Preheat oven to 350°F. Add the pumpkin to a baking dish and sprinkle the sweet pepper and honey on top. Bake for 20 minutes or until soft. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Cook the garlic until it begins to brown (about 2 minutes). Add the spinach and cook, stirring constantly. Remove from heat, add lemon juice and transfer to a bowl. Add the remaining olive oil to the same skillet over medium heat. Cook shrimp with red pepper, salt and pepper until pink and cooked through. Serve over spinach, accompanied by pumpkin. Sprinkle with cilantro and almonds. Delicious!
