Seasoned Shrimp and Roasted Potatoes

While potatoes roast, zest, then juice lemon. Cut cucumber in half lengthwise, then into 1/4-inch half-moons. Roughly chop parsley. Drain and rinse shrimp, using a strainer, then pat dry with paper towels.

Add shrimp, garlic puree, 1/2 tsp Old Bay Seasoning and 1/2 tbsp oil (dbl both for 4 ppl) to a medium bowl. Toss to coat. Heat a large non-stick pan over medium-high heat. When hot, add shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, if necessary.) Remove pan from heat. Add lemon zest, half the parsley and 1 tbsp butter (dbl for 4 ppl), then toss to coat.

While shrimp cook, add lemon juice, 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spinach and cucumbers, then toss to combine.