INGREDIENTS
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1 pound large shrimp, peeled and deveined
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1/3 cup extra-virgin olive oil, plus more for shrimp
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Kosher salt and freshly ground pepper
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8 cups baby arugula (about 8 ounces)
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1 cup sliced cucumber
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1/2 cup pitted kalamata olives
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1/4 cup thinly sliced red onion
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2 tablespoons fresh lemon juice
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8 ounces feta cheese, crumbled, for serving