Crispy Tuscan Shrimp Scampi Bake

Ingredients

• Nonstick cooking spray
• 1 pound raw 31-40 count peeled and deveined shrimp
• ½ DOLE^® Lemon, zested and juiced (about 1½ teaspoons zest and 2 tablespoons juice)
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 3 cups DOLE^® Baby Spinach
• ⅓ cup chopped sun-dried tomatoes in oil, drained
• ¼ cup chopped DOLE^® Red Onion
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ cup panko breadcrumbs
• 2 tablespoons grated Parmesan cheese

Directions

1. Preheat oven to 425°F. Spray 8-inch square baking dish with nonstick cooking spray. Toss shrimp, lemon zest and juice, and 1½ teaspoons oil in a medium bowl; let stand 10 minutes.
2. Stir garlic, spinach, tomatoes, onion, salt and pepper in a second medium bowl. Stir breadcrumbs, cheese and remaining 1½ teaspoons oil in a small bowl.
3. Place shrimp in prepared dish; top with spinach mixture and breadcrumb mixture. Bake 14 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°F. Makes about 6 cups.