On a rimmed baking sheet, toss the shallots, garlic, salt, red pepper flakes if using, tomatoes, olives, 1 tablespoon of the lemon juice, and 2 tablespoons of the extra virgin olive oil. Roast for 5 minutes, or until the shallots and garlic are starting to brown.
Add shrimp and cook for 5 minutes more, or until the shrimp is cooked through.
Stir in the feta if using, parsley and the remaining tablespoon of lemon juice and extra virgin olive oil.
Serve hot, with lemon wedges, either on its own, or over rice, noodles, or veggie noodles.