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1
In a medium bowl, combine the lemon juice with the shallots, 1 tablespoon of the olive oil and 1 teaspoon of the oregano; season with salt and pepper.
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2
Add the shrimp, toss well and let stand at room temperature for 10 minutes.
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3
In a large bowl, combine the cucumber with the tomatoes, green and yellow bell peppers, olives, lemon zest and the remaining 1 tablespoon of chopped oregano.
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4
Season the salad with salt and pepper and toss well.
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5
Light a grill or heat a grill pan.
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6
Thread the shrimp onto 4 skewers and grill over moderate heat, turning once, until cooked through, about 3 minutes.
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7
Mound the salad on plates and top with the feta.
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8
Drizzle each salad with 1 tablespoon of the olive oil and sprinkle with salt.
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9
Serve the shrimp on the side.