Start by prepping all your ingredients for the Mediterranean Shrimp Skillet. Peel and devein your large shrimp, then mince about four cloves of garlic. Halve a cup of cherry tomatoes, zest and juice one lemon, and chop a handful of fresh parsley.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the minced garlic along with a pinch of red pepper flakes. Sauté for about 1 minute, stirring constantly until the garlic is fragrant.

Increase the heat slightly and add the prepared shrimp to the skillet. Season generously with salt and pepper. Cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque.

To the skillet, incorporate the halved cherry tomatoes and stir gently. Cook for an additional 2 minutes. Next, add the baby spinach along with the lemon juice and zest, stirring until the spinach wilts.

Once well combined, remove the skillet from heat. Garnish with freshly chopped parsley and serve over cooked rice or quinoa.