1/4 cup fresh lemon juice
1/4 cup olive oil
1 teaspoon finely minced fresh oregeno
1 teaspoon finely minced fresh mint
salt and pepper
1 pound large shrimp, shelled and deveined
1/2 cucumber, peeled, cored, and chopped into 1/2-inch pieces
2 small tomatoes, chopped into 1/2-inch pieces
1/2 cup crumbled feta
1/2 cup pitted Kalamata or Greek olives
1 whole wheat flatbread, toasted
Make dressing: whisk together lemon juice, olive oil, herbs, salt and pepper.
Pour 2 Tablespoons dressing over shrimp and toss. Season with additional salt and pepper.
While shrimp marinates and grill heats up, assemble the salad. Toss the lettuce with the remainder of the dressing. Then, simply divide the lettuce amongst 4 bowls and top with 1/4 each of the remaining ingredients, up to flatbread.
Grill the shrimp, just until done. For U15 shrimp this will be 2 minutes or less per side. For smaller shrimp it should really only be a minute or two. You want to turn them the second they turn pink and start to curl up. They should just be opaque all the way through.
Top each salad with 1/4 of shrimp and toasted flatbread. Serve.