FOR THE VEGETABLES:

• 1 lemon zest and 3 to 4 tablespoons juice, divided, medium
• 1 ½ tablespoons extra-virgin olive oil
• 3 cloves garlic minced (about 1 tablespoon)
• 1 teaspoon kosher salt plus additional for serving
• ¼ teaspoon black pepper plus additional serving, ground
• 1 teaspoon oregano dried
• 12 to 14 ounces artichoke hearts canned or jarred), drained and patted dry, quartered
• 1 pint grape tomatoes left whole
• ¼ cup kalamata olives pitted and coarsely chopped
• 1 red onion cut into ½-inch slices
• 1 zucchini medium

FOR THE SHRIMP:

• 1 tablespoon lemon juice from the same lemon above, freshly squeezed
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon oregano dried
• ¼ teaspoon crushed red pepper
• ¼ teaspoon kosher salt
• 1 pound Shrimp peeled and deveined, jumbo, raw, 16 to 20 count
• ½ cup feta cheese crumbled
• 2 tablespoons parsley chopped, fresh
• lemon rice for serving, or brown rice or toasted baguette slices