1.   Drain the shrimp in a colander, refresh under cold running water, and pat dry.

2.   Drain and rinse under cold water until cool, then drain well and pat dry.

3.   Immerse in cold water, drain, pat dry and add to the spinach.

4.   Pat dry the chicken breasts, then split them.

5.   Pat dry, chop finely with a knife and squeeze out as much water as possible.

6.   Place on a work surface and pat dry.

7.   Press out excess moisture, rinse and pat dry.

8.   Rinse and pat dry with paper towels.

9.   Rinse and pat dry.

10.   Rinse chicken with cold water, pat dry and sprinkle with salt and pepper.