Greek Salad with Shrimp

Ingredients

• Nonstick cooking spray
• 16 jumbo shrimp (about 1 pound), peeled, deveined, tails intact
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh oregano
• 1 5 ounce bag baby spinach
• 1 cup grape tomatoes, halved
• 4 ounces reduced-fat feta, crumbled (about 1 cup)
• 1 small red onion, thinly sliced
• 8 pitted Kalamata olives, quartered

Directions

1. Place each shrimp  in a single layer on a parchment-paper-lined baking sheet; coat with cooking spray.
2. Bake shrimp  3 to 4 minutes a side.
3. Meanwhile, in a large bowl, whisk together oil, vinegar, dill and oregano. Add spinach, tomatoes, feta, onion and olives and toss to coat. Divide among four plates and top each with 4 shrimp.