Step 1

In a large skillet over medium heat, heat the oil until shimmering. Add the garlic and cook, stirring, until golden, about 1 minute. Add the beans, tomatoes, chiles, water and salt. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the tomatoes and beans soften, about 3 minutes. If the pan seems dry, add more water as needed, 1 tablespoon at a time.

Step 2

Add the shrimp, re-cover and cook, stirring occasionally, until pink, 3 to 5 minutes. Stir in the spinach and lemon juice and cook, gently tossing the mixture until the spinach is just wilted and the shrimp is opaque pink and cooked through, about 1 minute more. Taste, and add more chiles, if desired. Serve warm.