Preheat and prep fast: Turn the oven to 425°F (or set a skillet on medium-high). While it heats, pat the shrimp dry and place in a bowl.

Marinate the shrimp: Add 1.5 tablespoons olive oil, zest of 1 lemon, juice of 1/2 lemon, half the minced garlic, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, and a few grinds of pepper. Toss and let sit for 5 to 10 minutes.

Make the salad: In a large bowl, combine cherry tomatoes, cucumber, red onion, and olives if using. Add 1 tablespoon olive oil, juice of 1/2 lemon, a pinch of salt and pepper, and half the chopped herbs. Toss gently. Fold in feta. Set aside.

Whisk the yogurt sauce: In a small bowl, mix Greek yogurt, remaining garlic, juice of 1/2 lemon, cumin, paprika, 1/2 tablespoon olive oil, a pinch of salt, and honey if you like a hint of sweetness. Adjust with water for a drizzleable consistency.

Cook the shrimp: If roasting, spread shrimp on a sheet pan and cook for 5 to 6 minutes, until just pink and curled. If using a skillet, heat a slick of oil and cook 2 to 3 minutes per side. Do not overcook.

Warm the pita: While the shrimp cooks, warm pita in the oven for 2 to 3 minutes or in a dry skillet for about 30 seconds per side. Keep them soft, not crisp.

Finish with herbs and lemon: Toss the cooked shrimp with remaining herbs and a final squeeze of lemon. Taste and adjust salt.

Plate it up: Add a handful of greens to each plate. Top with shrimp, spoon on the salad, and add a dollop or drizzle of yogurt sauce. Serve with warm pita on the side for scooping.