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Shrimp and Spinach


can use argula also


1.5 Tbsp. extra-virgin olive oil
2 cups cherry or grape tomatoes
1 garlic clove, minced
1 tsp. smoked paprika
1 pound large raw shrimp, peeled and deveined
4 ounces spinach or baby arugula (about 4 cups)
coarse salt and ground pepper
1 Tbsp. fresh lemon juice



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