📋 Instructions

1. 1Pat the shrimp dry — Lay the peeled shrimp on paper towels in a single layer and pat the tops dry too. Sprinkle with 1/4 teaspoon of the salt and let them sit while you chop — dry shrimp sear, wet shrimp steam.
2. 2Chop the vegetables — Dice the cucumber, quarter the tomatoes, finely dice the onion, and halve the olives. Toss them all in a large bowl with 1 tablespoon of the olive oil and a pinch of salt, then set aside.
3. 3Whisk the dressing — In a small bowl, whisk the lemon zest, lemon juice, grated garlic, oregano, red pepper flakes, remaining 3 tablespoons olive oil, and the rest of the salt. Taste it — it should be bright and a little sharp, since it'll mellow against the vegetables.
4. 4Heat the skillet — Set a 12-inch skillet over medium-high heat for 2 minutes, until a drop of water sizzles and evaporates on contact. You want it properly hot before the shrimp go in.
5. 5Sear the shrimp — Add the shrimp in a single layer and cook undisturbed for 90 seconds, until the undersides turn opaque pink and golden at the edges. Flip and cook 60 to 90 seconds more, until curled into a loose C and the center reads 120°F (49°C) on an instant-read thermometer.
6. 6Off the heat — Pull the pan off the burner and pour half the dressing over the hot shrimp, tossing to coat. They'll absorb the garlic and lemon as they cool for a minute — listen for the last little sizzle fading out.
7. 7Toss and finish — Pour the remaining dressing over the vegetables, add the feta and olives, and toss gently. Scatter the warm shrimp on top with every drop of pan dressing, and finish with a crack of black pepper.
8. 8Taste and serve — Taste one more time — you're looking for bright, salty, and cooling all at once. Add a squeeze of lemon or pinch of salt if it needs it, then serve right away.