1 lb medium shrimp, peeled, deveined and halved crosswise
2 clove garlic, chopped
1 tsp dried oregano
1/2 tsp paprika
1 tbsp extra-virgin olive oil
1/4 tsp salt
4 cup romaine lettuce, torn into bite-sized pieces
1 1/2 tbsp fresh lemon juice
3 tbsp extra-virgin olive oil
1/2 cup crumbled feta cheese
1. Preheat the oven to 400F. Toss the potatoes and bell pepper with olive oil, salt and pepper to taste in a shallow baking dish. Roast 15 minutes. Meanwhile, toss the shrimp with the garlic, oregano, paprika, olive oil, salt, and pepper to taste in a medium bowl.
2. Add the shrimp to the baking dish. Roast, stirring once, until the shrimp are just cooked through and the potatoes are golden brown, 12 to 15 more minutes.
3. Toss the romaine in a serving bowl with the lemon juice, olive oil, and salt and pepper to taste. Add the warm shrimp and vegetables and toss to combine. Top with the feta.