Heat 2 tablespoons of extra virgin olive oil in a skillet over medium-high heat. Add 3 minced garlic cloves, 1 teaspoon paprika, 1 teaspoon dried oregano, and a pinch of salt and black 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 they turn pink and opaque. Remove shrimp from skillet and set aside.

Rinse 1 cup of quinoa under cold water. In a saucepan, combine rinsed quinoa with 2 cups of water and bring to a boil. Reduce heat, cover, and simmer for 10-15 minutes or until tender. Fluff with a fork.

In a large bowl, combine 2 cups of chopped romaine, 1 diced cucumber, 1 cup halved cherry tomatoes, and 1/4 sliced red onion. Adjust according to seasonal availability.

Add the cooked quinoa to the bowl of vegetables. Mix gently. Toss in the sautéed shrimp, 1/2 cup Kalamata olives, and 1/2 cup crumbled feta cheese.

Sprinkle with chopped parsley and serve warm or at room temperature, with lemon wedges on the side.