- 1 tablespoon canola oil
- 1 clove garlic, minced
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 8 ounces shrimp
- 4 tablespoons sesame seeds, toasted
- Whisk together first four ingredients. Toss with shrimp and let marinate for several hours.
- Pour sesame seeds onto a plate. Heat nonstick skillet over medium-high heat and brush with oil. Saute shrimp until opaque and cooked through, about 3 to 4 minutes.
- Immediately roll shrimp in sesame seeds, coating on both sides. Serve on a bed of wilted Asian spinach.