Spinach-Pea Salad With Grilled Shrimp

• 1 cup shelled green peas (about 1 pound unshelled green peas) or frozen green peas
• 1 (6-inch) whole-wheat pita
• Cooking spray
• 3 tablespoons extra-virgin olive oil, divided
• 1 1/2 teaspoons grated lemon rind, divided
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper, divided
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, minced
• 1/2 cup thinly sliced red onion
• 3 tablespoons chopped fresh mint
• 1 (6-ounce) bag fresh baby spinach
• 1 ounce feta cheese, crumbled (about 1/4 cup)

1. Preheat grill to medium-high heat.
2. Bring a small pot of water to a boil. Add peas; cook 5 minutes or until crisp-tender. Drain and rinse with cold water; drain.
3. Split pita into 2 rounds. Arrange the pita rounds on a grill rack coated with cooking spray, and grill for 1 minute on each side or until toasted. Remove from grill, and cool. Break pita into 1-inch pieces.
4. Combine 1 tablespoon olive oil, 1 teaspoon lemon rind, salt, and 1/4 teaspoon black pepper in a large bowl. Add shrimp; toss to coat. Thread the shrimp onto 4 (12-inch) skewers. Arrange skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until done.
5. Combine remaining 2 tablespoons oil, remaining 1/2 teaspoon lemon rind, remaining 1/4 teaspoon pepper, vinegar, juice, and garlic in a large bowl. Add peas, onion, mint, and spinach; toss to coat. Arrange about 2 cups salad on each of 4 plates; divide pita and shrimp evenly among salads. Sprinkle each serving with about 1 tablespoon cheese.

green peas, pita, cooking spray, extravirgin olive oil, lemon rind, salt, freshly ground black pepper, shrimp, red wine vinegar, lemon juice, garlic, red onion, fresh mint, baby spinach, feta cheese

Taken from www.myrecipes.com/recipe/shrimp-spinach-pea-salad (may not work)