Campari Shrimp with Fresh Spinach

A Campari tomato (also called a cocktail tomato) is slightly bigger than a cherry tomato, but smaller and rounder than a plum tomato. Hydroponically-grown, Campari tomatoes are ripened on the vine, eliminating the need for pesticides. They are a deep red in color (redder than most store-bought tomatoes) and they are delicious! Shipped with the vine still attached, Campari tomatoes are not ripened with ethylene gas. Instead they ripen naturally on the vine after harvesting, from the top of the cluster down. Tomato fans all appreciate that Campari tomatoes are available nearly year-round with only occasional short availability gaps.

1 tablespoon extra-virgin olive oil
8-10 Campari tomatoes, quartered
1 large finely-minced fresh garlic clove
1 teaspoon smoked paprika
1 pound large raw shrimp (peeled, deveined and tails removed)
4 ounces (about 4 cups) fresh baby spinach (or arugula) leaves
Coarse sea salt, to taste
Freshly-ground black pepper, to taste
2 tablespoons Trader Joe’s Sweet Chili Sauce
1-2 tablespoons freshly-squeezed lemon juice

Heat oil in a large nonstick skillet over medium-high heat. Add tomatoes; cook 1-2 minutes, stirring often, just until the skin blisters. Add garlic and paprika and cook 30 more seconds, until fragrant. Add shrimp; cook 3-4 minutes until shrimp are almost opaque throughout, stirring often. Add spinach, season with salt and pepper, and toss gently until spinach wilts (about 1 minute). Add chili sauce and lemon juice, toss again to combine. and serve hot with white steamed rice on the side. — Serves 3-5