Cactus Salad with Portobello Mushrooms

Ingredients

• One 30-ounce jar cactus*
• 1 Cup cherry tomatoes
• 1/2 yellow onion, diced
• 1/2 serrano pepper, chopped finely
• 1/2 bunch cilantro, julienned
• 1/4 Cup olive oil
• 4 Ounces lime juice
• Salt and pepper, to taste
• Oil, for coating the grill
• 1 portobello mushroom cap
• 20 jumbo shrimp, peeled and deveined
• 4 Ounces spinach, chopped roughly
• 1 Ounce feta, crumbled

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