Defrost the shrimps in a strainer overnight.
Place the shrimps in the soaked straws and marinate them in olive oil, salt and pepper. Cook on a high grill for 3-4 minutes per side.
At the same time, roast the vegetables, skin side down, on a well-preheated grill until tender. Once cooked, place them on a baking sheet and cover them with plastic wrap so that the water vapor will help with the peeling. After peeling them, on a cutting board, finely chop them by running your knife over them several times. Place the chopped roasted vegetable mixture in a bowl, add the rest of the roasted salad ingredients and marinate.
Serve your salad on a shallow plate and top with the grilled shrimp.
Optionally garnish with fresh lime juice.
Chef Ikonomidis George & Sakkeliou Panagiotis