For the dressing (yields approx 1-1/3 cups):

• 1 cup extra virgin olive oil
• 1 tablespoon plus 1 teaspoon minced fresh garlic
• 2 tablespoons lemon juice
• 1–1/2 teaspoons dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 1 tablespoon honey
• 1/3 cup red wine vinegar

For the shrimp:

• 2 tablespoons creole seasoning
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1–1/2 pounds medium to large shrimp, peeled and deveined
• 2 tablespoons olive oil

For the salad:

• 1 small head romaine lettuce, rinsed, dried and chopped (about 8 cups chopped)
• 1 cup thinly sliced red onion
• 1 English cucumber, sliced (about 2–1/2 cups)
• 2 cups halved cherry tomatoes
• 1 can (6-ounces drained weight) whole pitted black olives, drained
• 4 ounces feta cheese