Cheesy Garlic Shrimp Dip/Casserole

For my Cheesy Garlic Shrimp Dip Casserole:

32 ounce bag of thawed XL peeled, deveined, tail off shrimp 

3 tablespoons extra virgin olive oil 

2 cups baby spinach 

1 - 8 ounce pkg. cream cheese (softened at room temperature)

1/3 cup mayonnaise w/olive oil

1/2 cup grated Parmesan cheese 

1/4 cup shredded mozzarella cheese

1/2 cup shredded Monterey Jack cheese 

2 tablespoons lemon juice 

Salt, Pepper, Garlic, Minced Onion, & Parsley 

Preheat oven to 350*, spray an 8x8 glass baking dish with nonstick cooking spray. 

Heat 2 tablespoons of extra virgin olive oil in a pan on medium heat, add your shrimp, season with salt, pepper, garlic and minced onion. Only cook about 4-5 minutes. 

Let the shrimp cool slightly while you prepare the spinach. 

In a small pan, add one tablespoon extra virgin olive oil and over medium heat, add spinach and sauté until limp. Season as you wish. Remove from heat. 

Chop shrimp into about diced size pieces. Leaving 8-10 whole for casserole topping. 

In a bowl, combine cream cheese, Mayo, parm and shredded cheeses, lemon juice, seasonings, spinach and chopped shrimp. Mix well. 

Top with while shrimp, and extra Monterey Jack cheese. Sprinkle some parsley. 

Bake for 20-25 minutes or until bubbling. 

Eat as a main dish, or as a dip! 

Serve it with a multigrain cracker or asparagus and garlic bread or over linguine noodles. 

Enjoy.