In a medium skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add 3 minced garlic cloves, 1 teaspoon of paprika, 1 teaspoon of dried oregano, and salt and pepper. Sauté for 1-2 minutes until fragrant.

Add 1 pound of fresh shrimp to the skillet, sear for 3-4 minutes per side until pink and opaque. Remove shrimp and set aside.

Rinse 1 cup of quinoa, transfer to a saucepan with 2 cups of water. Bring to a boil then simmer covered for 10-15 minutes until fluffy.

In a large bowl, combine 2 cups chopped romaine, 1 sliced cucumber, 1 cup diced tomatoes, and 1 thinly sliced onion. Stir in the cooked quinoa.

Fold the cooked shrimp into the quinoa mix. Top with ½ cup sliced olives and ½ cup crumbled feta.

Garnish with chopped parsley and serve with lemon wedges.