Shrimp Wrapped in Spinach Leaves on a Tomato Puree
1 can [14 ounces] Italian peeled tomatoes, drained
1/4 teaspoon freshly ground black pepper
2 tablespoons sherry wine vinegar
5 quarts water
2 teaspoons coarse salt
16 medium raw shrimp in the shell [about 12 ounces total]
1 tablespoon unsalted butter
16 large spinach leaves [about 8 ounces total], stems removed
To make the puree:
Process the tomatoes with the metal blade of a food processor until smooth, about 15 seconds. Add the salt, pepper and vinegar and process 5 seconds more. Reserve.
Bring the water and coarse salt to the boil. Add the shrimp and cook until the water begins to boil again and the shrimp are bright pink, about 3 minutes. Drain and peel the shrimp.
Discard the shells. Melt the butter and cook the spinach, stirring, just until the leaves begin to wilt, about 1 minute.
Remove from the pan and spread on paper towels. Wrap one leaf around the wide part of each shrimp, leaving the tail end exposed. Divide the tomato puree evenly among 4 plates. Arrange 4 shrimp on each plate. Yield: 4 servings