Spicy Thai Coconut Chicken Soup

• 2 tablespoons butter
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 3 garlic cloves, minced
• 2 tablespoons chopped fresh parsley
• 6 ounces fresh baby spinach (about 8 cups)
• 1 cup cherry tomatoes, halved
• Lemon halves
• 1/8 teaspoon salt
• 1/8 teaspoon coarsely ground pepper
• 1/4 cup sliced almonds, toasted
• Shredded Parmesan cheese (Optional)

INSTRUCTIONS

1. In a large skillet, heat butter over medium heat; saute shrimp and garlic until shrimp turn pink, 3-4 minutes. Stir in parsley; remove from heat.
2. To serve, place spinach and tomatoes in a serving dish; top with shrimp mixture. Squeeze lemon juice over salad; sprinkle with salt and pepper. Sprinkle with almonds and, if desired, cheese.