Cook the linguine in a large pot of salted water until al dente, then drain and rinse under cold water to stop the cooking process.

While the pasta cooks, heat 2 tablespoons of olive oil in a grill pan over medium‑high heat. Season the peeled and deveined shrimp with salt, pepper, and a squeeze of lemon juice, then grill for 2–3 minutes per side until pink and opaque.

In a small bowl, whisk together 1/4 cup extra‑virgin olive oil, 2 tablespoons lime juice, 1 teaspoon honey, 1 teaspoon Dijon mustard, salt, and pepper to create the dressing.

Dice the ripe mango into bite‑sized cubes, halve the cherry tomatoes, finely dice the red onion, and chop fresh cilantro.

In a large mixing bowl, combine the cooled pasta, grilled shrimp, mango, tomatoes, onion, cilantro, and crumbled feta (if using). Pour the dressing over the salad and gently toss to coat everything evenly.

Taste and adjust seasoning, adding more salt, pepper, or lime juice as desired. Chill the salad in the refrigerator for at least 30 minutes before serving.