Herb Grilled Shrimp And Wilted Spinach With Fennel

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4 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

2 tablespoons mixed herbs (parsley, thyme, mint, marjoram), roughly chopped

2 teaspoons salt

1/2 teaspoon cracked black pepper

3 pounds medium shrimp, peeled and deveined

40 (8- to 10-inch) wooden skewers

3 (10-ounce) packages baby spinach

2 teaspoons fennel seeds

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