Ina bowl toss with olive oil and salt and pepper. Grill broccoli until edges begin to char. Remove and toss with olive oil and toasted almond slivers. To toast almonds, place on foil on covered grill and heat for 2-3 minutes. When edges begin to brown toss to brown all sides evenly.
Thread shrimp on skewers.
Coat with oil mixture. Sprinkle with salt and pepper and refrigerate for 30 minutes. Brush fennel with 2 tbsp. Transfer to bowl. Remove shrimp from skewers and add to spinach, tomatoes and fennel.