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Preheat an outdoor grill to 350F covered over high heat.
Add the olive oil, lemon juice, dried oregano, salt, and pepper to a mixing bowl and whisk to combine.
Add the shrimp, tomatoes, red onion, chickpeas, and olives to the bowl and toss to coat everything in the marinade.
Tear off 2, 12-inch pieces of heavy duty foil. Divide the shrimp mixture in half, spooning each portion in the center of each piece of foil. Bring two ends up and over the shrimp and crimp to close. Crimp sides so everything is completely enclosed. Transfer the foil packets to a rimmed baking sheet to easily transport to the grill.
Carefully place the foil packets on one side of the grill and turn the burners below the packets down to low. Close the lid. Cook for 6-8 minutes. Remove the foil packets to the rimmed baking sheet.
Carefully open the foil packets, there will be hot steam trapped inside so use caution while opening. Evenly divide the feta cheese, and chopped dill between the foil packets and serve with lemon wedges.