>Recipe courtesy of Rachael Ray Magazine
Ingredients:
* 1 pound peeled, deveined shrimp
* 2 tablespoons extra-virgin olive oil
* 2 teaspoons barbecue rub
* A pinch of salt
* One 16-ounce bag thawed frozen spinach
* One 4-ounce chunk of cream cheese
* 1 to 2 teaspoons chopped pickled jalapeños
Directions:
In a bowl, toss 1 pound peeled, deveined shrimp with 2 tablespoons extra-virgin olive oil, 2 teaspoons barbecue rub and a pinch of salt. In a skillet, cook the shrimp until just pink, then add a 16-ounce bag thawed frozen spinach and cook until heated through. Remove from the heat and stir in a 4-ounce chunk of cream cheese and 1 to 2 teaspoons chopped pickled jalapeños.
