1. Prepare a charcoal or gas grill until hot, placing rack 3 or 4 inches from the heat source. Meanwhile, thread tomatoes and shrimp on separate skewers. Brush with about 2 Tbs. oil. Grill, turning once, for about 5 minutes. The tomatoes are done when just charred; the shrimp should be opaque.
2. As skewers cook, brush the pita triangles with a bit of oil and put them on the grill for about 30 seconds on each side.
3. Put the lettuce in a serving bowl and toss with 1/4 cup oil, the lemon juice, and salt and pepper to taste. Add olives and oregano, and toss again. To serve, divide the salad among 4 plates, topping each with shrimp, tomatoes, and feta. Garnish with the grilled pita triangles.
Servings Per Recipe: 4; Amount Per Serving: cal.(kcal): 377, Fat, total(g): 22, sat. fat(g): 3, carb.(g): 27, fiber(g): 3, pro.(g): 17, sodium(mg): 543, iron(mg): 3, Percent Daily Values are based on a 2,000 calorie diet.