SHRIMP AND SPINACH

1 pound uncooked large shrimp, peeled, deveined
1/4 cup chopped cilantro
3 cloves garlic, minced
1 tablespoons fresh lemon (or lime) juice
1 tablespoon olive oil
2 teaspoons minced peeled fresh ginger

2 tablespoons olive oil
1 cup diced onion

2 tablespoons (1/4 stick) butter
2 tablespoons whipping cream

1/2 large onion cut into 1-2 inch peices
1/2 cup sliced mushrooms
2 cloves garlic, minced
11 ounces baby spinach leaves
Red pepper flakes to taste (about 1/2 - 1 teaspoon)

Toss shrimp, cilantro, garlic, 1 tablespoon oil, 1 tablespoon lemon juice and 1 teaspoon minced ginger in medium bowl. Sprinkle mixture with salt and pepper.

Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add onions and sauté 5 minutes. Add shrimp mixture; sauté until shrimp are almost cooked through, about 3 minutes. Add butter and cream; bring just to simmer. Season with salt and pepper.

Meanwhile, Heat remaining 1 tablespoon oil in another large nonstick skillet over high heat. Add onion and mushroom. Cook for 3-5 minutes or until softened. Add spinach and garlic sprinkle with salt and pepper. Toss until just wilted. Mound spinach mixture in center of plates; cover with shrimp and sauce. Sprinkle shrimp with chopped cilantro and serve.