Grilled Shrimp with Tomato and Feta

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1 1/2 pounds large shrimp (21 to 24), shelled and deveined

1 pint cherry tomatoes, trimmed

Canola oil, for brushing the skewers

Kosher salt and freshly ground black pepper

Greek extra-virgin olive oil, for cooking

3 cloves garlic, chopped

1 shallot, chopped

1/4 cup white wine

2 teaspoons smoked paprika

Pinch ground cinnamon

Pinch red pepper flakes

Clover honey, for sweetening

2 tablespoons finely chopped fresh mint, plus sprigs for garnish

1 tablespoon finely chopped fresh oregano

Finely grated fresh lemon zest

8 ounces Greek feta, patted dry and crumbled

6 pita breads, warmed, for serving

Special equipment: Wooden skewers, soaked in cold water for 2 hours