If you have to thaw out your shrimp don't worry, just put them in a bowl and cover them deep with water. While they are thawing in the water slice up the garlic and clean off the potatoes. Poke holes in the potatoes in a few spots and put them in a ceramic bowl in the microwave. Set it at four minutes. Put a skillet on at medium high and swirl in just enough extra virgin olive oil to cover the bottom. The shrimp will have been softened up by now. If they have to be peeled and deveined go at it. Pat them dry with a paper towel.

Spread the shrimp out in the skillet and cook each side until it turns pink. When both sides are pink and the middle is opaque add the sliced garlic. Check the potatoes and if they need to get a little softer zap 'em a little more. When the garlic just starts to turn translucent and is smelling good add the spinach.

Toss everything together as the spinach softens. If you would like your spinach with a little bit of body to it and not mushy that will happen real quickly. If you like it really softened up that will only take just a ten or fifteen seconds more.

Slice the potatoes open, put in a dash of evoo and serve up your Mediterranean Diet Shrimp Dinner. We really like it and it is a regular at our house. Some grated parmesan cheese over all of it is nice too. If you can forego the gluten free you could have some pasta agilo e olio instead of the potatoes. We recommend a chilled white wine of your choice, like a pinot grigio or a chablis.