• 1 medium lemon
• 1 1/2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp dried oregano
• 12 or 14 ounces quartered artichoke hearts (canned or jarred, patted dry)
• 1 pint grape tomatoes
• 1/4 cup kalamata olives
• 1 red onion cut into 1/2 inch slices
• 1 bunch asparagus

For the Shrimp

• 1 tbsp freshly squeezed lemon juice
• 1 tbsp extra virgin olive oil
• 1/4 tsp dried oregano
• 1/4 tsp crushed red pepper
• 1/4 tsp kosher salt
• 1 lb jumbo raw shrimp (peeled and deveined)
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley