For the shrimp:

• 1 pound large shrimp, peeled and deveined (I used Argentinean red shrimp)
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked Spanish paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Kosher salt and freshly cracked black pepper, to taste

For the salsa:

• Kernels from 3 ears of grilled corn
• 1 cup grape or cherry tomatoes, halved
• 1/4 cup sweet onion, finely diced
• 4 mini bell peppers (yellow, red and/or orange), finely diced (or sub 1/2 a full-sized bell pepper)
• 1 tablespoon white wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice

To serve

• Cooked quinoa, rice, taco shells or lettuce
• Parsley, for garnish