4 Servings

Ingredients:
1 can (14 ounces) Italian tomatoes, peeled and drained
1/4 tsp. freshly ground black pepper
1/4 tsp. table salt
2 tbsp. sherry wine vinegar
5 qts. water
2 tsp. coarse salt
16 medium raw shrimp, in the shell (about 12 ounces total)
1 tsp. unsalted butter
16 large spinach leaves (about 8 ounces total), stems removed

Directions

To make the puree:
Process the tomatoes with the metal blade of a food processor until smooth, about 15 seconds.
Add the table salt, pepper, and vinegar and process 5 seconds more. Reserve puree.

Bring the water and coarse salt to a boil. Add the shrimp and cook until the water begins to boil again and the shrimp are bright pink, about 3 minutes.
Drain and peel the shrimp. Discard the shells.
Melt the butter and cook the spinach, stirring, just until the leaves begin to wilt, about 1 minute. Remove from the pan and spread on paper towels.
Wrap one leaf around the wide part of each shrimp, leaving the tail end exposed.
Divide the tomato puree evenly among 4 plates. Arrange 4 shrimp on each plate.

Counts per entire recipe:
28.42/ 592.86/ 19/ 8.59

Counts per serving:
7.105/ 148.215/ 4.75/ 2.15