Grilled Gulf Shrimp with Warm Spinach*

8 Gulf shrimp, size 16-20
2 tsp Creole seafood seasoning
3 oz spinach leaves, cleaned
1 T water
1 shallot or small onion, minced
1 lemon
1 lime
White pepper to taste
1/2 tsp sweet butter

Thread shrimp on a bamboo or metal skewer; sprinkle with Creole seasoning and set aside. In a small skillet over medium heat, sauté the shallot in cooking spray until clear. Add spinach and water; cook until spinach is done.

Season with pepper. Heat a medium skillet or grill until hot; grill the shrimp until cooked on both sides. Remove shrimp from heat; add citrus juices and cook until reduced by half; stir in butter until melted. Season with pepper.

Serve shrimp with sauce on the side.