In a skillet, heat olive oil over medium heat. Add garlic and sauté for about 30 seconds until fragrant. Add shrimp, season with salt, pepper, and Italian seasoning. Cook for 2–3 minutes per side until pink and opaque. Remove from heat and let cool.
Prepare the vegetables
Lightly blanch the broccoli in boiling water for 1–2 minutes, then transfer to ice water to keep it bright green and crisp. Drain well. Chop all vegetables as needed.
Assemble the salad