In a large mixing bowl, combine 2 tablespoons of olive oil, 2 tablespoons of freshly squeezed lemon juice, 2 minced garlic cloves, 1.5 teaspoons of dried oregano, 0.5 teaspoon of paprika, 1 teaspoon of kosher salt, and 0.5 teaspoon of black pepper. Add 1.5 pounds of deveined shrimp, ensuring they are all evenly coated in the marinade. Let this sit for 15-20 minutes to absorb the flavors, but no longer.

While the shrimp is marinating, chop 1 cup of Persian cucumbers, 1 cup of cherry tomatoes, 1 cup of red bell pepper, and 0.25 cup of red onion into bite-sized pieces. In a separate bowl, combine these chopped vegetables with 2 tablespoons each of fresh parsley and mint, along with 0.5 cup of crumbled feta cheese. Drizzle with additional lemon juice and olive oil if desired, then toss to combine all the vibrant flavors.

Heat a large skillet over medium-high heat until hot. Add the marinated shrimp in a single layer. Cook for 2-3 minutes until they are golden brown on one side. Flip the shrimp and cook for an additional 1-2 minutes until they are opaque and cooked through, becoming a beautiful pink color. Remove the skillet from heat once done.

In each bowl, create a base using either 2 cups of cooked quinoa or butter lettuce for added crunch. Layer this with the prepared salad mixture, then add the sautéed shrimp on top. For an extra touch, dollop 0.5 cup of tzatziki sauce over the shrimp in each bowl. Drizzle with a little olive oil if preferred, and you've got a delightful serving of Mediterranean Shrimp Bowls ready to be enjoyed!