5 (8-12 count) shrimp
1 ounce shallots, chopped
1/2 ounce garlic, chopped
2 ancho chiles, chopped
1 teaspoon salt and pepper
3 ounces white wine
1 lime, juiced
3 ounces garlic butter
2 ounces baby spinach, wilted
Oil for stir-frying

Heat oil over medium heat. Add shrimp; cook on one side for 1 minute, then turn. Add shallots, garlic and ancho chiles; cook 1 minute. Add salt and pepper.

Deglaze pan with white wine and lime juice. Let liquid slightly reduce. Remove pan from heat. Add butter; swirl until melted. Add spinach; toss. Serve immediately.