Shrimp with Shallots Tarragon and Spinach

Preparation Toss shrimp, parsley, 2 tablespoon oil, 2 tablespoon lemon juice, 8 teaspoons tarragon, and 2 teaspoon minced ginger in medium bowl. Sprinkle mixture with salt and pepper. Heat 2 tablespoon oil in large nonstick skillet over medium heat. Add shallots; sauté 5 minutes. Add shrimp mixture; sauté until shrimp are almost cooked through, about 3 minutes. Add smart balance and FF half and half; bring just to simmer. Add remaining teaspoon ginger. Season with salt and pepper. Set shrimp aside. Heat remaining 2 tablespoon oil in another large nonstick skillet over high heat. Add spinach and remaining tablespoons lemon juice; sprinkle with salt and pepper. Toss until just wilted, about 25 seconds. Mound spinach in center of plates; surround with shrimp and sauce. Sprinkle shrimp with remaining teaspoons tarragon; serve.