While your grill preheats, prepare all the salad components to save time during cooking. Chop the romaine into 1-inch ribbons and tear the iceberg lettuce into bite-sized pieces. Cut the Roma tomatoes into 1/2-inch wedges, thinly slice the red onion, cut the cucumber into 1/4-inch rounds, and chop the bell pepper. Having everything prepped and ready means you can focus on the shrimp once it hits the grill without rushing.

In a small bowl, whisk together the Fage Greek yogurt, Hidden Valley dressing mix, lemon juice, and dried oregano until smooth and well combined. The Greek yogurt creates a lighter, tangier dressing than traditional ranch while still delivering that familiar flavor. Set the dressing aside at room temperature until ready to use.

In a bowl, toss the shrimp with 2 tablespoons olive oil, minced garlic, and balsamic vinegar, coating evenly. Heat your grill to medium-high heat (about 400°F if using a gas grill), then thread the shrimp onto skewers or place them directly on the grate. I like to leave the tails on for presentation and easier handling on the grill. Grill for 2-3 minutes per side until the shrimp are opaque and slightly charred—they'll continue cooking slightly as they cool, so don't overcook them.

In a large salad bowl or on a serving platter, combine the prepared lettuces, tomatoes, red onion, cucumber, and bell pepper. Add the Kalamata olives and crumbled feta cheese, then drizzle with most of the Greek yogurt dressing and toss gently until everything is evenly coated. Reserve a bit of dressing on the side for guests who want extra.

Arrange the grilled shrimp on top of the dressed salad, distributing them evenly across the surface. Serve immediately while the shrimp are still warm—the contrast between the warm shrimp and cool, crisp salad is part of what makes this dish special.