• 1 1/2 lbs large shrimp, peeled and deveined about 20 large shrimp
• 2 hearts romaine chopped
• 8 oz cherry tomatoes
• 1 English cucumber sliced and quartered
• 1/2 small red onion halved and finely sliced
• 1 small red bell pepper diced
• 1/3 cup pitted Kalamata olives

Shrimp Marinade

• 2 tbsp extra virgin olive oil
• 2 tbsp lemon juice freshly squeezed
• zest of 1 lemon
• 1 tbsp fresh parsley finely chopped
• 1 tsp minced garlic we use Christopher Ranch jarred minced garlic
• 1/4 tsp sea salt
• 1/4 tsp black pepper freshly ground
• 1/4 tsp crushed red pepper flakes

Feta Vinaigrette

• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp minced garlic we use Christopher Ranch jarred minced garlic
• 1/2 tsp Greek oregano
• 1/4 tsp black pepper freshly ground
• sea salt to taste will vary depending on saltiness of feta you use
• 4 oz feta cheese crumbled