Kosher salt and freshly ground pepper
2 tablespoons finely chopped fresh parsley, divided
Olive or canola oil for frying
1 cup all-purpose flour
2/3 cup fat-free, low-sodium chicken broth
3/4 cup dry white wine
Juice of 1 1/2 lemons
1 cup cherry tomatoes, halved
4 tablespoons cold unsalted butter, cut into small pieces
2 packages (5 ounces each) baby spinach
MAKE a deep cut along the outer curved edge of the shrimp, then spread open like a book. Pat dry.
WHISK the eggs with 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon parsley in a bowl. Heat about 1/8 inch oil in a large skillet over medium-high heat. Put the flour in a shallow bowl. Working in batches, dredge the shrimp in the flour, dip in the egg mixture and add to the skillet cut-side down; fry, turning, until lightly browned, about 3 minutes. Transfer to paper towels to drain.
POUR out any oil from the skillet and wipe clean. Add the broth, wine and lemon juice and bring to a boil over medium-high heat. Add the tomatoes and cook until the sauce is slightly reduced, 4 minutes. Push the tomatoes to one side; whisk in the butter a few pieces at a time. Stir in the shrimp and the remaining 1 tablespoon parsley.
MEANWHILE put the spinach in a microwave-safe bowl, sprinkle with water and season with salt and pepper. Cover with plastic wrap and pierce the plastic; microwave until wilted, 3 to 5 minutes. Divide the spinach and shrimp mixture among plates and top with the sauce.
Nutrition information: 478 calories (57 percent from fat), 31 grams fat (10 grams saturated fat), 20 grams carbohydrates, 32 grams protein, 658 sodium, 326 milligrams cholesterol, 3 grams fiber.