1 pound raw shrimp, deveined and peeled
1/2 Tablespoon olive oil
1 clove garlic, minced
2 tomatoes, chopped
1 avocado, diced
1 ounce feta cheese, crumbled
4-6 romaine or butter lettuce leaves, washed
1/4 cup good extra-virgin olive oil (as good as you can afford - it makes all the difference!)
3 Tablespoons fresh lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Heat olive oil in a large skillet over medium heat. Add garlic and saute for one minute. Add shrimp and let cook on one side for 2 minutes. Flip over and cook another 2 - 3 minutes until shrimp are pink throughout and slightly firm. Remove from heat and set aside.
Whisk all dressing ingredients together in a small bowl. To assemble: lay 4 - 5 shrimp on a lettuce leaf then add tomatoes, avocado, feta cheese and drizzle with dressing.