Defrost the shrimp by covering them in cool water for about 5 minutes. Drain and be sure to pat dry with a towel.
Place almonds in a cold pan place on the stove over medium heat. Stir occasionally until they are toasted. Place in a dish and set aside for later.
Replace the pan to the stove over medium heat. Add olive oil to the pan with 1 clove of garlic to flavor the oil. Let it sit for about 1 minute. Ensure the garlic does not burn.
Season shrimp with salt and pepper. Place shrimp in the pan of garlic oil. Sauté for about 2 minutes on each side or just until the shrimp turn pink. Remove shrimp from pan and set aside, discard the garlic clove.
In the same pan add the spinach, bell pepper, and jalapeno. Use the liquid released from the spinach to scrape up the brown bits in the pan. Sauté until the spinach is wilted and the peppers are still crisp, about 3 minutes. Add the ginger and chopped garlic; cook for 1 minute. Add tamari and basil. Cook for another minute.
Plate by putting spinach mixture on the bottom of a plate. Top with shrimp. Squeeze lime juice over shrimp. Top dish with the toasted almonds.
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/lime-basil-shrimp-with-spinach-and-bell-pepper/