- 4
Ingredients
- 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)
Preparation
Step 1
Preparation
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.
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.