Moroccan Shrimp With Spinach

Shrimp, spice and spinach.  Three of my favorite things.  Best part, easy clean up since these are grilled in foil packets.  I might serve with some thin slices of ice cold watermelon and fresh strawberries for dessert.  And in the winter you can bring this inside by baking in the foil packets in a 375 degree oven for, I would guess, about 12-15 minutes until shrimp is cooked opaque, and spinach is wilted.

Ingredients:

• 1 pound large shrimp peeled and deveined
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• ¼ teaspoon cayenne
• Pinch of ground allspice
• ¼ teaspoon sea salt
• 10 ounces fresh baby spinach
• 3 Tablespoons extra virgin olive oil

Directions:

1. Mix coriander, cumin, paprika, cayenne, allspice and 1/8 teaspoon salt in a small bowl
2. Place the shrimp in a large bowl, add the spice mixture and toss to coat.  Refrigerate for 30 minutes
3. In a large bowl combine the shrimp, oil and remaining 1/8 teaspoon salt.
4. Cut 4 15 x 12 inch sheets of heavy duty aluminum foil
5. Divide spinach and shrimp evenly among the four pieces of foil
6. Bring the edges of each sheet together and fold tightly to seal
7. Place on grill preheated to medium high.  Close cover and cook until spinach is wilted and shrimp are opaque (5-7 minutes)
8. Serve immediately

Nutrition:  Each of the four packets is around

• 230 calories and
• 25 grams protein.