Shrimp with Veggies and Lemon Butter Sauce

If you are going to serve with wilted spinach, start the spinach first so it can wilt while you cook (about a teaspoon or a bit more olive oil in a large frying pan warming on medium heat, dump in the spinach and cover, stir occasionally and throw in a pinch or two of salt).

In a wok or large frying pan, warm up 1 Tablespoon olive oil on medium to medium high heat and cook the onions and red peppers until the onions begin to get transparent and the peppers are beginning to soften a bit.

Add the corn (it can still be frozen) and continue cooking until the corn heats through and the veggies are to the degree of doneness you prefer…either still a bit crispy or soft.

Add the shrimp and cook until the shrimp turn pink and are done. This doesn’t take more than a few minutes.

After you add the shrimp, in a small saucepan, melt the butter with the salt, paprika, and lemon juice. Stir occasionally.

Drizzle the butter sauce over both the shrimp and the spinach.