Smoky Roasted Shrimp and Potatoes with Garlicky Spinach

Name: Smoky Roasted Shrimp and Potatoes with Garlicky Spinach
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

Main Courses
Potatoes
Fish & Seafood
Weeknight

By Jessica Rudolph ･ Appears in Cook's Country October/November 2021

Lemony mayonnaise accents roasted shrimp and potatoes while garlicky spinach ties everything together.

SERVES 4

TIME 1 hour

Smoky Roasted Shrimp and Potatoes with Garlicky Spinach

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