In a large skillet, heat olive oil over medium-high heat. Add garlic, paprika, oregano, salt, and pepper. Sauté for 1-2 minutes until fragrant, then add shrimp. Cook shrimp for 3-4 minutes on each side until pink and opaque. Remove from skillet and set aside.

Rinse quinoa under cold water. In a saucepan, combine quinoa with water and a pinch of salt. Bring to a boil, then reduce to low, cover, and simmer for 10-15 minutes. Once liquid is absorbed, remove from heat and let sit for 5 minutes.

In a mixing bowl, combine romaine, cucumber, tomatoes, and red onion. Optionally soak the red onion in water for 10 minutes. Toss with Kalamata olives.

Fold cooked quinoa into mixed vegetables. Top with sautéed shrimp, sprinkle feta, and add chopped parsley. Serve with lemon wedges.