Shrimp with a sweet touch

Last night, I had some shrimp that was thawed and needed to be cooked up. I always by the uncooked kind so I can prepare it as I see fit. Focusing on trying to stay healthy (to a point), I sauteed the shrimp in a tablespoon of butter, a couple teaspoons of minced garlic, and then, added about a tablespoon of honey. Two minutes later, at the perfect pinkness, I added a little lemon juice, then set aside while keeping warm.

Meanwhile, I sauteed up about 2 cups of spinach leaves, added chopped tomato and onion, sauteing until the spinach was wilted. I then topped that off with some crumbled feta cheese, removed from the heat and let the cheese melt slightly, then dished it up on a plate, topping it off with the shrimp.
The salty flavor of the spinach saute and the slight sweetness of the shrimp was a perfect combination meal.  There is nothing better that a satisfying light and healthy meal.

My spinach saute recipe pictured can be found on my Phoenix Cooking Examiner website.