INGREDIENTS
1 1/2 tbsp
extra-virgin olive oil
2 cups
cherry or grape tomatoes
1
garlic clove, minced
1 tsp
smoked paprika
1 lb
large raw shrimp, peeled and deveined
4 oz
spinach or baby arugula (about 4 cups)
coarse salt and ground pepper
1 tbsp
fresh lemon juice