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Fire up the grill to medium-high.
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Cook's Note: The order of food on the grill for the Spinach Salad is - Asparagus and red bell pepper chunks go in the wok first, then the spinach.
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The shrimp go on the grill about 5 minutes after the asparagus and red pepper.
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Spray your grill grid wok with olive oil cooking spray (away from the grill).
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Put the wok on the grill and once it is hot, add the chopped asparagus and red pepper.
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Drizzle with olive oil (maybe 1 to 2 tablespoons), season with salt and pepper and stir.
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Cook for about until veggies glisten, about 10 minutes.
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Add the spinach and toss, allowing the grill to do its thing.
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Once the spinach begins to turn dark, meaning it has begun to cook, which takes about 5 more minutes).
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Take the salad off the grill and put it in a microwave/oven safe bowl (I do this in case I need to put it in a warm oven for 1 or 2 minutes, while everything else finishes up.
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This salad is best when hot.
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Immediately squeeze the lemon juice over the top, add the feta cheese and toss.
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Steam should rise up from the bowl and you're ready to eat this!
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For the shrimp:
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Add shrimp and marinade to a 1 gallon resealable bag and refrigerate for at least 2 hours (longer is better).
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Skewer the shrimp onto flat metal skewers (so you can turn the shrimp without them spinning) and grill until pink), a few minutes on each side, basting with the marinade as they cook.
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Remove from the grill to a serving platter, season with salt and pepper, to taste, and serve with the spinach salad.
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A viewer, who may not be a professional cook, provided this recipe.
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The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
