In the iPhone photo above, I show a modified version of Chef Andres' tapa recipe, Garlic Shrimp and Catalan Spinach. I cherish eating locally grown foods, the spinach here, grown by Denny.
And here is the recipe published by the Wall Street Journal in their Eating & Drinking section, Saturday/Sunday, 16-17 March, 2013:
6 T olive oil, plus extra for brushing bread
1 Golden Delicious apple, cut into 1/4-inch dice
4 T pine nuts
4 T seedless raisins
10 ounces of baby spinach
Salt, to taste
4 cloves of garlic
5 chiles de arbol, crumbled
1 pound of shrimp, peeled and deveined
5 T brandy
5 T lemon juice, plus 4 lemon wedges for garnish
4 slices of country bread, 3/4-inch thick
What to do:
1. Preheat broiler. Add 2 tablespoons olive oil to a large sauté pan over high heat. Once hot, add apples and cook until caramelized on all sides, 2-3 minutes.
2. Add nuts and stir until lightly toasted, about 30 seconds. Add raisins and continue stirring until heated through, about 30 seconds.
3. Add spinach and toss until just wilted, 1-2 minutes. Remove pan form heat and season with salt.
4. Set a medium saute pan with 1/4 cup oil over medium heat. Add garlic and cook until it sizzles, about 30 seconds. Add chiles and cook1 minute, making sure garlic does not burn. Turn heat to high and add shrimp.
5. Cook shrimp until they start to color, about 30 seconds. Add brandy and lemon juice to pan. Flip shrimp and continue to cook until they just curl, about 1 minute more. Remove pan from heat and season shrimp with salt.
6 While shrimp cook, brush bread with oil and place slices under broiler. Toast both sides until golden, about 1 minute per side.
7. Serve shrimp and spinach with toasted bread and lemon wedge.
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