To cook the peas: Place 1/2 cup water in a small pan and place frozen green peas in it. Let it come to boil and cook it until crisp and tender, about 5 minutes. Drain, rinse, and set aside.

To prepare the shrimp: Combine 1 teaspoon lemon zest, 1 tablespoon olive oil, salt, and 1/4 teaspoon black pepper in a large bowl. Add shrimp and toss to coat. Let them sit at room temperature and marinate for 10-15 minutes.

To cook the shrimp: Heat a 10-inch skillet in medium heat. Cook shrimp until it is firm and in pink color. 1 to 1 1/2 minute on each side.

To make the vinaigrette: Whisk olive oil, red wine vinegar, lemon juice, lemon zest, garlic in a bowl.

To assemble the salad: Combine baby spinach, onion, mint, and peas in a large salad bowl. Add the vinaigrette and gently mix it with salad thongs.

To serve: Equally divide the salad between plates. Place 5 pieces of shrimp on top and sprinkle it with crumbled feta cheese.