Chop the lettuce, cabbage, and 2 scallions into bite-sized pieces and place them in a large bowl. In a separate small bowl, whisk together the lemon juice, olive oil, salt, and dried oregano to create the dressing. Pour the dressing over the lettuce mixture and toss well to coat evenly. Set aside—I like to dress the salad just before serving to keep the greens crisp, so you can prepare this while your vegetables cook. Chop the parsley and set aside for garnish.

Cut the zucchini into 1/2-inch thick half-moons and the carrots into thin matchsticks or diagonal slices for even cooking. Slice the 3 scallions into 1-inch pieces, keeping white and green parts separate. Mince the garlic cloves fresh—freshly minced garlic releases much more aromatic flavor than pre-minced. Pat the shrimp dry with paper towels and have them ready nearby. This mise en place ensures you won't be scrambling once the pan gets hot.

Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the zucchini, carrots, and scallion whites, cooking for 2-3 minutes until they begin to soften and develop light golden color. Push the vegetables to the sides of the pan and add the shrimp to the center, cooking for 2-3 minutes on the first side until they start to turn pink. Flip the shrimp and cook for another 1-2 minutes until they're nearly opaque. The shrimp will finish cooking from residual heat, so don't overcook them.

Add the minced garlic and paprika to the pan, stirring constantly for about 1-2 minutes until fragrant and the shrimp are fully cooked through (they should be opaque and firm). Toss in the reserved scallion greens for a fresh onion note. Remove from heat immediately—paprika can burn quickly over high heat and turn bitter.

Divide the dressed salad from Step 1 between serving bowls. Top each bowl with the warm shrimp and vegetable mixture from Step 4, arranging it attractively over the greens. Dollop each bowl with hummus, sprinkle with feta cheese, scatter the kalamata olives, and finish with fresh parsley. Serve immediately while the shrimp is still warm and the salad remains crisp.