Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 6 medium cloves garlic, sliced, divided
• 1 pound spinach
• ¼ teaspoon salt plus ⅛ teaspoon, divided
• 1 tablespoon lemon juice
• 1 pound shrimp (21-30 count), peeled and deveined
• ¼ teaspoon crushed red pepper
• 1 tablespoon finely chopped fresh parsley
• 1½ teaspoons lemon zest