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Remove the heads and shells from the shrimp and clean them.
Thoroughly wash the vegetables (lettuce, cherry tomatoes, cucumber, etc.) and cut them into bite-sized pieces.
Heat olive oil in a pan, season the shrimp with salt and pepper, and grill them.
Place the vegetables and grilled shrimp in a bowl, make a dressing using olive oil, lemon juice, and balsamic vinegar, then toss everything together.
Transfer the salad to a plate and serve.
