Creamy Coconut Shrimp and Spinach

1/2 can organic coconut milk
1 small onion, chopped
3-4 garlic cloves, minced
1 tbsp olive or coconut oil
8 oz. baby spinach
1 lb. wild-caught shrimp
pinch ground nutmeg
Celtic sea salt
freshly-ground black pepper

Heat oil in a frying pan over medium heat and sauté onion and garlic until soft.  Add coconut milk and simmer.  Add shrimp and reduce heat to low until shrimp is cooked through.  Add spinach until wilted and sauce has thickened.   Remove from heat and top with nutmeg, and salt and pepper to taste.