Prepare the shrimp marinade by whisking together lemon juice, olive oil, minced garlic, and oregano in a large bowl. Season with salt and pepper.

Add the shrimp to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld.

While the shrimp marinates, prepare the salad vegetables. In a separate large bowl, combine the diced English cucumber, halved cherry tomatoes, thinly sliced red bell pepper, and thinly sliced red onion.

Add the pitted and halved Kalamata olives and crumbled feta cheese to the vegetables.

Prepare the dressing by whisking together the red-wine vinegar, Dijon mustard, and extra-virgin olive oil in a small bowl. Stir in the chopped fresh parsley.

Preheat a grill or grill pan to medium-high heat. Lightly oil the grill grates to prevent sticking.

Remove the shrimp from the marinade, discarding any excess marinade. Arrange the shrimp in a single layer on the hot grill.

Grill the shrimp for 2-3 minutes per side, or until pink and opaque and fully cooked through.

Transfer the grilled shrimp to the bowl with the prepared salad vegetables. Pour the dressing over the salad.

Toss gently to combine all ingredients, ensuring the shrimp and vegetables are well coated with the dressing.

Serve immediately and enjoy your Classic Mediterranean Grilled Shrimp Salad.