Marinate shrimp for minimum of 1 hour and grill on both sides about 1 ½ minutes per side and keep warm. Season filets with salt and pepper and sear over high heat in 1 ounce oil to desired doneness and keep warm. Place remaining oil in a sauté pan with garlic and heat slowly until garlic is lightly toasted, add spinach until wilted, remove from pan and drain.
To serve: Divide mashed potatoes on to 4 plates, place spinach onto mashed potatoes, place filet medallions on spinach, top each filet with a grilled shrimp and spoon heated demi-glaze around filets and serve.
Source:
Ocean Garden Products, Inc. and Chef Lou Imbesi, Catelli Ristorante, Voorhees, NJ
