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In a medium sized frying pan, heat olive oil. Mix together the seasoning with the shrimp and saute for 2 minutes. Add wine and cook for another minute or two or until shrimp turn pink.
Refrigerate shrimp if desired and reserve extra juice in pan.
On a plate arrange the greens, artichoke hearts, cucumbers, grape tomatoes and olives. Sprinkle with the feta cheese.
Add a few TBS of oil and vinegar to the reserved liquid in the pan to make the dressing. Add additional oil and vinegar if necessary.
Top the salad with the dressing then the shrimp. This can be make on one big platter or individual plates.