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

Add 1 pound of peeled and deveined shrimp to the skillet. Cook for 3-4 minutes on each side until pink and opaque. Remove from skillet and set aside.

In a separate pot, bring 2 cups of water to a rapid boil. Rinse 1 cup of quinoa under cold water, then add to boiling water. Cover and cook for 10-15 minutes until fluffy.

In a large bowl, combine 2 cups of chopped romaine lettuce, 1 diced cucumber, 1 cup of diced tomatoes, and 1 thinly sliced red onion. Toss gently to mix.

Mix in the cooked quinoa with the vegetable medley, then top with sautéed shrimp. Sprinkle ½ cup of crumbled feta cheese and ¼ cup of kalamata olives on top and garnish with fresh parsley.

Serve immediately with lemon wedges. Squeeze lemon juice over the dish before enjoying.