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Smoky Roasted Shrimp and Potatoes with Garlicky Spinach
Ingredients
  • subheading: GATHER YOUR INGREDIENTS:
  • ½ cup mayonnaise
  • 6 tablespoons extra-virgin olive oil, divided
  • 4 teaspoons smoked paprika, divided
  • 1 teaspoon grated lemon zest, plus 5 teaspoons juice, divided
  • 1½ pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
  • 1¾ teaspoons table salt, divided
  • 1 teaspoon pepper, divided
  • 2 pounds jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed
  • 6 garlic cloves, minced, divided
  • 1 pound (16 cups) baby spinach
  • Serve with lemon wedges.
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