Pat the shrimp completely dry using paper towels.

In a medium bowl, combine the shrimp with one tablespoon of olive oil, lemon zest, half of the lemon juice, and black pepper. Let marinate for at least ten minutes.

Heat a large skillet over medium-high heat and add a splash of olive oil.

Cook the shrimp in a single layer for about two minutes per side until they turn pink and opaque. Remove from heat.

In a large bowl, toss mixed greens, cucumbers, tomatoes, and red onions together.

Whisk together the remaining lemon juice, olive oil, a pinch of salt, and more black pepper for the dressing.

Drizzle half of the dressing over the greens and toss well. Place the warm shrimp on top.

Sprinkle with feta cheese or avocado slices and drizzle the remaining dressing over the salad.

Serve immediately while the shrimp are warm.