Stir together garlic, pepper, salt and lemon zest.

Blend in lemon juice and olive oil.

Set aside.

Heat 1 tablespoon olive oil in skillet over medium-high heat.

Add the shrimp, and cook for 2 minutes.

Stir in the spinach and cook just until the greens are wilted and shrimp turn pink (about 2-3 minutes).

Stir in the lemon-olive oil mixture.

Toss well.

Serve immediately.

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