Hoisin and Citrus Shrimp Sauté

Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Set aside.

In a medium nonstick skillet, heat half of the oil over medium-high heat. Add garlic to skillet. Cook and stir for 15 seconds. Add red sweet pepper; cook and stir about 3 minutes or until crisp-tender. Remove sweet pepper mixture from skillet.

Carefully pour remaining oil into hot skillet. Add shrimp. Cook and stir for 2 to 3 minutes or until shrimp turn opaque. Remove shrimp. Add orange juice and hoisin sauce to skillet. Bring to boiling; reduce heat. Simmer, uncovered, about 1 minute or until slightly thickened, stirring occasionally. Return sweet pepper mixture and shrimp to skillet. Add spinach; toss just until combined.

To serve, spoon shrimp mixture over hot cooked rice. If desired, sprinkle with crushed red pepper. Serve immediately.