Wash and spin-dry the romaine lettuce. Coarsely chop into bite-sized pieces and place in a large serving bowl. Rinse cherry tomatoes and halve them. Pit and halve the olives if needed, then add tomatoes and olives to the bowl. Keep chilled while you cook the shrimp.

Shrimp

Season shrimp

Pat shrimp dry with paper towels. In a medium bowl toss shrimp with 1.5 tbs olive oil, minced garlic, lemon zest, paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper so they are evenly coated. Let sit 5 minutes to absorb flavors.

Cook shrimp

Heat a large skillet over medium-high heat until hot. Add the seasoned shrimp in a single layer and cook 1.5–2 minutes per side, until pink, opaque, and curled; total cook time about 3–4 minutes depending on size. Do not overcrowd the pan — cook in two batches if necessary. Remove shrimp to a plate and let rest 1–2 minutes.

Simple lemon vinaigrette

Make dressing

In a small jar or bowl combine 2 tbs fresh lemon juice, 3 tbs olive oil, 1/2 tsp Dijon mustard, 1/2 tsp honey (or maple syrup), 1/4 tsp salt, and 1/8 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning or acidity to preference.

Assembly & garnish

Drizzle about half of the vinaigrette over the prepared lettuce, tomatoes, and olives and toss gently to coat. Arrange the warm shrimp on top of the dressed salad. Sprinkle toasted sunflower seeds and chopped parsley evenly over the salad.

If desired, squeeze lemon wedges over the shrimp and salad just before serving. Serve immediately so the shrimp remain warm and the greens crisp.