Yield: 4 servings

Ingredients:

16 - 20 each Shrimp, 16/20 ct. size

3 bunches Fresh spinach leaves, washed, stems removed

6 gloves Garlic, thinly sliced

1/3 cup Baby red baby tomatoes, cut in half

as needed Olive oil

to season Salt

to season Fresh ground black pepper

12 each Orange segments

to garnish Frsh parsley, minced For Chef Larry's Orange Beurre Blanc:

3 oz. Butter

1/2 tsp. Shallot, minced

¼ tsp. Garlic, minced

3 – 4 oz. Dry white wine

2 tsp. Orange zest

1/4 cup Cream

to taste Salt

to taste Fresh ground black pepper

Method:
Prepare Chef Larry's Orange Beurre Blanc by melting butter in a sauce pan over medium heat. Add shallot, garlic and orange zest. Sauté briefly, do not brown. Deglaze with white wine. Bring to a simmer and reduce liquid by ½. Continue to simmer and again reduce liquid by 1/2. Add cream and reduce until sauce thickens. Season with salt and pepper. Reserve keeping warm. In a large saute pan, heat a small amount of olive oil. Add sliced garlic, spinach leaves and halved baby tomatoes. Season with salt and pepper and saute until spinach is wilted. Remove and reserve keep warm. Saute shrimp in a small amount of olive oil, just until firm. Season with salt and pepper, remove from heat. Place a mound of sauteed garlic spinach in the center of serving plates. Place sauteed shrimp (4 - 5 per serving) around spinach along with orange segments. Nappe with Chef Larry's Orange Beurre Blanc. Garnish minced parsley and serve immediately.