Herbed Shrimp With Tomato-Spinach Salad

• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh oregano
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon honey
• 1 pound large shrimp, peeled and deveined
• 1 cup heirloom grape tomatoes, halved
• Cooking spray
• 4 cups baby spinach leaves
• 1/2 cup thinly sliced radicchio
• 1/2 cup thinly sliced fennel bulb
• 1/4 cup torn mint leaves
• 2 ounces feta cheese, crumbled (about 1/2 cup)

1. Combine first 7 ingredients in a mini food processor; process until finely chopped. Combine 1 1/2 tablespoons parsley mixture and shrimp in a medium bowl; toss to coat. Combine remaining parsley mixture and tomatoes in a large bowl; toss to coat. Heat a grill pan over high heat. Lightly coat pan with cooking spray. Add shrimp to pan; grill 3 minutes. Turn shrimp over; cook 1 minute or until done.
2. Add spinach, radicchio, fennel, and mint to tomato mixture; toss to coat. Arrange spinach mixture on a platter. Arrange shrimp on top of spinach mixture; sprinkle with feta.

parsley, fresh oregano, extravirgin olive oil, red wine vinegar, kosher salt, freshly ground black pepper, honey, shrimp, heirloom grape tomatoes, cooking spray, baby spinach, radicchio, fennel bulb, mint, feta cheese

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