Sauté the Aromatics: In a skillet over medium-high heat, heat olive oil, add garlic, paprika, oregano, salt, and pepper. Sauté for 1-2 minutes until fragrant.

Cook the Shrimp: Add shrimp to the skillet and cook for 3-4 minutes on each side until pink and opaque. Remove from heat.

Prepare the Quinoa: Rinse quinoa, then combine with water in a saucepan. Bring to a boil, then simmer covered for 10-15 minutes until tender.

Assemble the Fresh Salad: In a bowl, combine lettuce, cucumber, tomatoes, and onion. Toss to mix.

Combine Ingredients: Add quinoa, olives, and cooked shrimp to the salad. Stir gently to mix.

Finish with Toppings: Serve in bowls, topping with feta, parsley, and lemon wedges.