For the Shrimp Marinade:

• 1 ½ lbs raw large shrimp, peeled and deveined
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice, freshly squeezed
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• Salt and pepper, to taste

For the Bowls:

• 2 cups cooked brown rice (or quinoa, couscous, or orzo)
• 1 cup cherry tomatoes, halved
• 1 cucumber, chopped
• ½ red onion, thinly sliced
• 1 avocado, sliced
• ½ cup crumbled feta cheese
• ¼ cup fresh parsley, chopped
• Lemon wedges, for serving

For the Yogurt Sauce (Optional but Recommended):

• ½ cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 garlic clove, grated
• Salt and pepper, to taste