Shrimp And Feta Salad With Minty Almond Pesto

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1 cup extra-virgin olive oil

1/4 cup fresh lemon juice

3 large garlic cloves, 1 clove minced

1/2 teaspoon finely chopped oregano

Salt and freshly ground pepper

1 pound shelled and deveined large shrimp

1/4 cup roasted salted almonds

1 cup flat-leaf parsley leaves

1 cup mint leaves

1 bunch watercress, thick stems discarded

1 fennel bulb—trimmed, cored and thinly sliced

1/4 pound feta cheese (preferably French), thinly sliced

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