Image is for inspiration, your homemade version may look a little different.
Ingredients
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp paprika
- ¼ tsp cayenne
- ¼ tsp sea salt divided into 2 halves
- Pinch ground allspice
- 1 lb shrimp, peeled and deveined
- 8 cups of spinach
- 1 tbsp. olive oil
- ½ cup diced red pepper
Instructions
- 1
Mix all spices and half the salt in a small bowl. Set aside. Place shrimp in a large bowl, add spice mixture and toss to coat evenly. Cover with plastic wrap and refrigerate for 30 minutes.
- 2
In another large bowl combine spinach, oil, red pepper, and remaining salt.
- 3
Bring edges of foil together and fold like an envelope to make a tight seal.
- 4
Divide spinach and shrimp evenly among 4- 15x12 inch sheets of heavy duty aluminum foil.
- 5
Bring edges of foil together and fold like an envelope to make a tight seal.
- 6
Heat BBQ grill on medium-high.
- 7
Place foil packs on the grill and cook for 5-7 minutes until shrimp is opaque and spinach is wilted.
- 8
You can also bake in the oven at 350 degrees.
