In a large skillet, heat butter over medium heat. Add shrimp and garlic and cook until shrimp turn pink, 3 to 4 minutes. Remove from heat.

Cut cherry tomatoes in half. Combine in a salad bowl with spinach. Top with shrimp.

Squeeze ½ tbsp lemon juice over salad; sprinkle with salt and pepper to taste. Sprinkle with parmesan.