Spinach-Pea Salad with Grilled Shrimp

Ingredients

• 6 ounce baby spinach fresh
• 0.5 teaspoon pepper black divided freshly ground
• 0.3 cup feta cheese crumbled
• 3 tablespoons mint leaves fresh chopped
• 1 small garlic clove minced
• 1 tablespoon juice of lemon fresh
• 1.5 teaspoons lemon zest divided grated
• 3 tablespoons olive oil extra virgin extra-virgin divided
• 1 cup peas green frozen shelled ( 1 pound unshelled peas)
• 1 6-inch wholewheat pita breads whole-wheat ()
• 0.5 cup onion red thinly sliced
• 1 tablespoon red wine vinegar 
• 0.3 teaspoon salt 
• 1 pound shrimp deveined peeled

Equipment

• bowl
• pot
• grill
• skewers

Directions

1. Preheat grill to medium-high heat.
2. Bring a small pot of water to a boil.
3. Add peas; cook 5 minutes or until crisp-tender.
4. Drain and rinse with cold water; drain.
5. 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.
6. Remove from grill, and cool. Break pita into 1-inch pieces.
7. Combine 1 tablespoon olive oil, 1 teaspoon lemon rind, salt, and 1/4 teaspoon black pepper in a large bowl.
8. 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.
9. Combine remaining 2 tablespoons oil, remaining 1/2 teaspoon lemon rind, remaining 1/4 teaspoon pepper, vinegar, juice, and garlic in a large bowl.
10. 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.
11. Sprinkle each serving with about 1 tablespoon cheese.