Greek Shrimp Salad

Pat the shrimp dry, toss with olive oil and spices (garlic powder, paprika, black pepper, salt). Coat your pan with olive oil and preheat to medium-high temperature. Add shrimp and cook for 1.5-2 minutes per side. Be quick and prepared to flip it. Don’t cook it longer; it’s juiciest and best when cooked properly. Serve over the fresh veggies (cherry tomatoes, cucumber, Castelvetrano olives, onion, romaine or butter lettuce) with feta and chives, and drizzle the simple, flavorful dressing (made with olive oil, red wine vinegar, salt & pepper, oregano, Za’atar) on top.