Ingredients:

  • 1 lb raw shrimp, peeled and deveined
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup plain full-fat Greek yogurt
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp red wine vinegar
  • 1 clove garlic, grated
  • 1 tsp dried oregano

Instructions:

  1. Pat the shrimp completely dry with paper towels. In a bowl, toss the shrimp with 2 tablespoons of olive oil, minced garlic, smoked paprika, salt, and pepper.
  2. Heat a large cast-iron skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook for 2 minutes per side until opaque and coral-pink. Remove immediately to a plate.
  3. In a large mixing bowl, combine the rinsed chickpeas, diced cucumbers, halved cherry tomatoes, red onion, and sliced olives. Toss gently.
  4. Fold in the crumbled feta and chopped fresh parsley.
  5. In a small bowl, whisk together the Greek yogurt, 2 tablespoons of olive oil, lemon juice, red wine vinegar, grated garlic, and dried oregano. Season with salt and pepper to taste.
  6. Pour the dressing over the salad base, toss to coat, and top with the seared shrimp.