Rinse the large shrimp under cold water and pat them dry with a paper towel.

In a large skillet, heat a generous splash of olive oil over medium heat.

Add the fresh minced garlic to the skillet and sauté for about 1 minute until fragrant.

Toss the shrimp into the skillet, seasoned with salt, pepper, oregano, paprika, and optional red pepper flakes. Cook for 2-3 minutes on each side.

Add the halved cherry tomatoes to your skillet and cook for an additional 2 minutes.

Once cooked, turn off the heat and fold in the crumbled feta.

Stir in the freshly chopped parsley and drizzle with lemon juice.

Transfer to a platter and garnish with lemon wedges.