Grill the shrimp. Season the shrimp with your favorite spices, then grill them until they are opaque and cooked through. Set the shrimp aside to cool slightly before adding them to the salad.
Prepare the vegetables. Dice the romaine lettuce, red bell pepper, and tomatoes into bite-sized pieces. If needed, thaw the Wel-Pac Shelled Edamame, and be sure to drain and rinse the canned chickpeas and canned corn.
Assemble the salad. In a large serving bowl, combine the diced vegetables, edamame, chickpeas, corn, olives, and grilled shrimp. Drizzle the bright Pietro Lemon Dressing over the top, sprinkle with feta cheese and the crispy J-Basket Fried Onion, and toss everything together until beautifully coated.
