Cut a cauliflower into small florets, reserving stems for another recipe.

To make the dressing, combine 4 tbsp of olive oil, lemon juice, and Dijon mustard, whisking until thickened. Add the herbs, and season with salt and pepper. Add more lemon to suit.

Blanch the cauliflower florets in boiling, salted water. Simply bring a pot to a boil, drop in the cauliflower, and when it returns to a boil drain the cauliflower. Toss with the dressing and chill in the fridge.

To make the shrimp: peel and devein a pound of shrimp. Slice the shrimp lengthwise from back to legs, cutting each shrimp in half. Toss with 1 tbsp of olive oil and season with salt and pepper. Arrange in a single layer in an oven-friendly dish and bake at 400-F for about 3-5 minutes or until cooked through. Do NOT overcook. Remove from the dish and chill, discarding any liquid.

Dice the cucumber, bell pepper, onions, and slice the cherry tomatoes. Slice the green onion, and crumble the feta.

Put all ingredients into a large bowl and toss to mix well. Season with salt and pepper, and chill before serving. Add a squirt of lemon to brighten up the flavor if you don't serve this right away.