Cook spinach in a small amount of boiling water 1 minute.
Drain well; chop spinach, and set aside.
Coat a large nonstick skillet with cooking spray; add olive oil.
Place over medium-high heat until hot.
Add chopped mushrooms and minced shallot; saute 5 minutes or until tender.
Add spinach, and cook over medium heat 5 minutes, stirring frequently.
Remove from heat; stir in 1/4 cup Parmesan cheese, basil, and hot sauce.
Set aside.
Peel and devein shrimp, leaving tails intact.
Butterfly shrimp.
Brush shrimp with lemon juice.
Top each shrimp with 1 tablespoon plus 1 teaspoon spinach mixture.
Place shrimp on a baking sheet coated with cooking spray.
Sprinkle remaining 2 tablespoons Parmesan cheese over spinach mixture.
Bake at 350° for 14 to 15 minutes or until shrimp turn pink.
Transfer shrimp to a serving platter, and serve immediately.