Pat the shrimp dry thoroughly with paper towels. In a bowl, combine 2 tablespoons of olive oil with minced garlic, lemon zest, smoked paprika, sea salt, and black pepper.

Toss the dried shrimp with the olive oil mixture to coat evenly. Grill the shrimp for 2-3 minutes per side, or until they turn pink and opaque.

In a large bowl, combine diced red bell pepper, sliced English cucumber, halved cherry tomatoes, thinly sliced red onion, Kalamata olives, feta cheese, arugula or mixed greens, fresh parsley, and fresh dill. Add the grilled shrimp to the salad.

In a small bowl, whisk together fresh lemon juice, red wine vinegar, extra-virgin olive oil, honey or agave syrup, and dried oregano for the vinaigrette. Drizzle the vinaigrette over the salad and toss gently to combine.