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Herb Grilled Shrimp and Wilted Spinach With Fennel
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons mixed herbs (parsley, thyme, mint, marjoram), roughly chopped
- 2 teaspoons salt
- 1/2 teaspoon cracked black pepper
- 3 pounds medium shrimp, peeled and deveined
- 40 (8- to 10-inch) wooden skewers
- 3 (10-ounce) packages baby spinach
- 2 teaspoons fennel seeds
Directions:View on Real Simple
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