Add the shrimp and 1 cup of dressing to a large dish. Add the za'atar and stir well so the shrimp are evenly coated. Cover and refrigerate 30 minutes. Meanwhile, soak some wooden skewers in water.

Heat grill to 500ºF. Thread the shrimp onto the skewers. And grill until done - the amount of time needed will depend on the size of your shrimp. Mine were large and took 7-8 minutes per side.

Toss the chopped romaine, avocado, raspberries and ricotta salata with the remaining dressing. Top the salad with grilled shrimp.