Dan Lichens: Hi, this is Dan from FireFlies Restaurant in Alexandria, Virginia. Today we are making shrimp and grits. In this clip we will be finishing the dish and tying it all together. The last step is to saute our baby spinach. So we are going to take again, our preheated cast iron pan and add just a little bit of olive oil, about three cups of cleaned baby spinach and put it in the oven for about 15 seconds. We want the spinach to just wilt a little bit. Now that our spinach is starting to wilt we can take half a lemon and we will just mix that together. The heat from the pan will continue to cook this, so there is no need to put it back in the oven at this stage. Now to finish the plate, we are going to lay our sauted baby spinach right across our grits and then we are going to take our shrimp that we have sauted in the garlic butter and lay these right across the top. So by butterflying the shrimp in the previous steps we are able to create a nice base for presentation and also really evenly cook the shrimp so everything cooks nice and tender without overcooking. We have our flavorful garlic butter in the pan which will become our sauce for the dish. This is shrimp and grits.