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Try this quick, light dish when it's just too hot to cook outdoors

By Wolfgang Puck, Tribune Content Agency on

Kosher salt

Coarsely ground black pepper

1 tablespoon extra-virgin olive oil

1 shallot, minced

3 tablespoons dry white vermouth

1 cup (250 mL) homemade fish stock (recipe follows) or good-quality store-bought fish stock

 

1 tablespoon pink peppercorns

6 tablespoons unsalted butter, cut into small pieces

1/2 pound (500 g) baby spinach leaves, thoroughly rinsed and dried, stems removed

Season the shrimp lightly all over with salt and pepper.

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(c) 2019 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
 

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