In a bowl, combine 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp paprika, 1 tsp dried oregano, salt, pepper, and the juice of half a lemon.
Add 1 lb shrimp to the bowl and toss to coat. Let marinate for 10-15 minutes.
Preheat the grill or grill pan to medium-high heat.
Thread shrimp onto skewers or place directly on the grill. Grill for 2-3 minutes per side until opaque and cooked through. Set aside.
In a bowl, whisk together 1/2 cup Greek yogurt, 1/4 cup olive oil, 1 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, 1 tbsp red wine vinegar, 1 minced garlic clove, and 1/4 tsp anchovy paste (optional).
Season with salt, pepper, and the juice of half a lemon. Adjust consistency with water if needed.
In a large bowl, combine 4 cups chopped Romaine lettuce and 1/4 cup grated Parmesan cheese.
Drizzle with Caesar dressing and toss to coat evenly. Optionally, add croutons.
Place grilled shrimp on top of the prepared salad.
Drizzle with more dressing if desired. Garnish with extra lemon juice or black pepper.
Serve immediately and enjoy your healthy, high-protein meal!