|Raw shrimp||20 Large, peeled, deveined, tails on|
|Olive oil||4 Tablespoon|
|Minced garlic||2 Teaspoon, minced|
|Orange segments||12 (Sunkist, Fresh)|
|Lemon segments||12 (Sunkist, Fresh)|
|Grapefruit segments||12 (Sunkist, Fresh)|
|Baby spinach leaves||8 Cup (128 tbs)|
1. Butterfly the shrimp, slicing down the back and almost in half. ; This will make the shrimp curl when cooking. 2. Melt butter with the olive oil in a large skillet over medium heat. Stir in garlic and shrimp. Cook shrimp for 4-5 minutes, or until they turn pink and their tails curl; remove from pan.
3. Add orange, lemon and grapefruit segments to the pan; stir gently to heat through.
4. Place 2 cups baby spinach leaves on each serving plate. Arrange the shrimp on top of the spinach. Pour the citrus segments over the shrimp.