Herb Grilled Shrimp and Wilted Spinach With Fennel

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Photo by Susie Cushner
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 204 calories
    • Fat 6 g
    • Sat Fat 1 g
    • Cholesterol 214 mg
    • Sodium 1372 mg
    • Protein 26 g
    • Carbohydrate 13 g
    • Sugar 0 g
    • Fiber 5 g
    • Iron 4 mg
    • Calcium 174 mg
  • August 2000

Ingredients

  1. Check 4tablespoons extra-virgin olive oil
  2. Check 2tablespoons lemon juice
  3. Check 2tablespoons mixed herbs (parsley, thyme, mint, marjoram), roughly chopped
  4. Check 2teaspoons salt
  5. Check 1/2teaspoon cracked black pepper
  6. Check 3pounds medium shrimp, peeled and deveined
  7. Check 40 (8- to 10-inch) wooden skewers
  8. Check 3 (10-ounce) packages baby spinach
  9. Check 2teaspoons fennel seeds

Directions

  1. In a large bowl, combine 3 tablespoons of oil, lemon juice, herbs, salt, pepper, and shrimp. Cover and refrigerate for 20 to 30 minutes.
  2. Soak skewers in warm water at least 20 minutes while shrimp is marinating.
  3. Heat remaining oil in a large skillet over low heat and wilt spinach with fennel seeds, about 3 to 4 minutes (do in two batches if necessary). Remove skillet from heat and cover to keep warm.
  4. Heat broiler or grill. Remove shrimp from marinade and thread onto skewers. Broil or grill the shrimp until just done, about 5 to 6 minutes. Serve the shrimp with the spinach.