1. In large saucepot, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook 3 minutes or until opaque throughout, turning once. Transfer shrimp to plate; reduce heat to medium.

2. In same pot, heat remaining 1 tablespoon oil over medium-high heat. Add shallot; cook and stir 3 minutes or until softened. Add garlic; cook and stir 1 minute. Add tomatoes with their juice and beans; reduce heat to medium. Cook 10 minutes or until slightly thickened.

3. Stir in spinach, lemon juice, crushed red pepper, and salt and black pepper to taste; cook 5 minutes. Return shrimp to pot; reduce heat to low and cook 4 minutes. Serve sprinkled with basil.

• 8 g Fat
• 1 g Saturated Fat
• 135 mg Cholesterol
• 149 mg Sodium
• 25 g Carbohydrates
• 6 g Fiber
• 24 g Protein