In a large bowl, combine olive oil, dried oregano, crushed red pepper, minced garlic, lemon juice, and lemon zest. Add shrimp and toss to coat. Let marinate for about 10 minutes.

Heat a non-stick skillet over medium heat. Add the marinated shrimp and cook for 5-6 minutes, flipping halfway until pink and opaque.

In another bowl, combine cooked white rice with remaining lemon juice and chopped parsley. Stir well.

Divide parsley rice into two bowls. Top with cooked shrimp.

Add tomato cucumber salsa on top of each bowl. Optionally, sprinkle feta cheese for added flavor.