Pat the shrimp dry with paper towels. In a medium bowl, toss shrimp with 1 tbsp olive oil, 1 tsp kosher salt, 1 tsp black pepper, minced garlic, 1 tbsp fresh lemon juice and 1/4 tsp red pepper flakes (if using). Let sit 5–10 minutes to marinate briefly.

Cook shrimp

Heat a large skillet over medium-high heat until hot. Add the marinated shrimp in a single layer. Cook without moving for 1–2 minutes, then flip and cook another 1–2 minutes until opaque and just cooked through (internal temp ~120–130°F/49–54°C). Total cook time depends on size (about 3–4 minutes). Remove shrimp to a bowl and let cool slightly.

Dressing

Make dressing

In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tsp Dijon mustard, 1 tbsp fresh lemon juice, 1/2 tsp lemon zest, 1/2 tsp hot sauce (optional), 1/2 tsp salt, 1/4 tsp black pepper and 1 tbsp chopped fresh dill or parsley until smooth and creamy. Taste and adjust seasoning or acidity with more lemon juice or salt if needed.

Assembly

Prepare salad base

Divide the shredded lettuce evenly between 4 plates (about 1 cup per serving if serving 4). Arrange tomato wedges around or on top of the lettuce. Scatter thinly sliced red onion and cucumber over the lettuce if using.

Combine shrimp and dressing

Allow the cooked shrimp to cool for a few minutes, then toss the shrimp with the prepared dressing until evenly coated. If you prefer a lighter dressing, use half the dressing and reserve the remainder for serving.

Plate

Spoon the dressed shrimp over the shredded lettuce and next to the tomato wedges. Sprinkle capers (if using) and chopped parsley over the top. Drizzle 1 tsp olive oil over each plate and finish with a grind of black pepper and a lemon wedge for squeezing.

Serve

Serve immediately while shrimp are slightly warm or at room temperature. Provide extra dressing and lemon wedges at the table.