1/4 lb. spinach leaves
2 ripe tomatoes
16 lg. shrimp
2 tbsp. olive oil
3 cloves garlic
1/2 c. butter
1/4 c. white wine
2 green onions
Cooked pasta or rice

Food Preparation: Wash spinach and remove stems. Peel and dice tomatoes. Slice green onions. Clean and devein shrimp. Butterfly shrimp.

Cooking: Heat olive oil in skillet. Add garlic (crushed) and onion and cook until tender. Add butter and heat over medium heat until melted. Add spinach and tomatoes and cook until spinach wilts, stirring occasionally. Add wine and shrimp. Cook until shrimp turns pink.

Serve mixture over rice or pasta. Serves 4.