Heat olive oil in a large skillet over medium-high heat. Add minced garlic, smoked paprika, oregano, salt, and pepper. Sauté for 1-2 minutes until fragrant.

Add shrimp to the skillet and cook for 3-4 minutes until pink and opaque. Remove from skillet and set aside.

Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water, then bring to a boil. Reduce heat, cover, and cook for 10-15 minutes until tender.

In a large bowl, combine romaine, cucumber, tomatoes, red onion, and kalamata olives.

Mix cooked quinoa with vegetable medley, then layer sautéed shrimp on top. Add crumbled feta and toss gently.

Garnish with lemon juice and parsley. Serve immediately with lemon wedges.