Shimp Alexander

Serves: 6-8

Ingredients

• 12 jumbo raw shrimp
• 1/2 lb. feta cheese
• 6 slices of bacon, cooked 1/2 way
• 1 lb. frozen cut baby spinach
• 1/2 pint grape tomatoes
• 1 cup chicken broth
• 1/2 cup white wine
• 4 tbsp. butter, divided
• 2 tbsp. fresh lemon juice (approx. 1/2 lemon)
• 4 cloves garlic
• lemon wedges, for garnish
• sriracha (optional)

Directions

1. Preheat the oven to 400°F. Cover a sheet pan with foil and spray with cooking spray.
2. Remove shells from shrimp, leaving the tail on and butterfly.
3. Stuff each shrimp with feta and wrap with 1/2 piece of bacon, securing with a toothpick. Arrange on the sheet pan and bake for 5-7 minutes.
4. Change oven to broil and broil until bacon browns slightly and shrimp is white throughout (approx. 5 minutes). Remove and keep warm.
5. Sauce: In a frying pan over medium heat, melt 2 tbsp butter, add 2 sliced garlic cloves, and cook until fragrant. Add broth, wine, and lemon juice. Simmer for 5 minutes to burn off the alcohol.
6. For the spinach: Cut the tomatoes in half and set aside. In a separate frying pan, heat 1 tbsp olive oil and add 2 sliced garlic cloves, sauté for 1 minute, then add the tomatoes. When the tomatoes are blistered, add the spinach. Season with salt, pepper, and garlic powder. Cook for 3-5 minutes until spinach is cooked through.
7. To serve: Using a small dish, make a squiggly line with the sriracha, then spoon 2 tbsp. spinach into the center. Arrange 1 or 2 shrimp on the spinach and drizzle the sauce.