Shrimp and Feta Salad with Minty Almond Pesto

• 1 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 3 large garlic cloves, 1 clove minced
• 1/2 teaspoon finely chopped oregano
• Salt and freshly ground pepper
• 1 pound shelled and deveined large shrimp
• 1/4 cup roasted salted almonds
• 1 cup flat-leaf parsley leaves
• 1 cup mint leaves
• 1 bunch watercress, thick stems discarded
• 1 fennel bulbtrimmed, cored and thinly sliced
• 1/4 pound feta cheese (preferably French), thinly sliced

1. In a small bowl, combine 1/4 cup of the olive oil with 2 tablespoons of the lemon juice, the minced garlic and the oregano.
2. Season with salt and pepper and add the shrimp; toss to coat.
3. In a food processor, pulse the almonds with the 2 whole garlic cloves, the parsley and mint until finely chopped.
4. With the machine on, add 1/2 cup of the olive oil in a thin stream, scraping down the sides of the bowl.
5. Season with salt and pepper and transfer the pesto to a bowl.
6. In a large bowl, combine the remaining 1/4 cup of olive oil with the remaining 2 tablespoons of lemon juice.
7. Season with salt and pepper.
8. Add the watercress and fennel and toss to coat.
9. Add three-fourths of the feta and season with salt and pepper.
10. Transfer to plates.
11. Preheat a grill pan or cast-iron skillet.
12. When the pan is hot, add the shrimp and cook over high heat, turning once, until pink and browned in spots, 4 to 5 minutes.
13. Place the shrimp on the salad and top with the remaining feta.
14. Spoon some pesto on top and serve right away, passing the remaining pesto on the side.

extravirgin olive oil, lemon juice, garlic, oregano, salt, shrimp, almonds, flatleaf parsley, mint leaves, bulbtrimmed, feta cheese

Taken from www.foodandwine.com/recipes/shrimp-and-feta-salad-with-minty-almond-pesto (may not work)