Mediterranean shrimp bowls

Dry the peeled, deveined shrimp well on paper towel so the oil and seasoning stick.

Toss with a little olive oil, grated garlic, oregano, smoked paprika and Aleppo pepper.

Add a little lemon only a few minutes before cooking; longer and the acid starts to cook the shrimp like ceviche. Everything but the lemon can be done hours ahead.

Heat a grill pan until well preheated and lightly oil it if not non-stick; turn it down if smoking.

Grill the shrimp in a single layer about a minute and a half per side, in batches.

For the salad, halve or quarter the cherry tomatoes and chop dill, cucumber and a little shallot.

Build each bowl on lemon rice or lettuce, with the warm shrimp, plenty of salad and crumbled feta in the center.