1-First Step: Mix the seasoning Start by making the seasoning blend. In a small bowl, combine 3/4 teaspoon kosher salt, smoked paprika, garlic powder, cumin, and ground black pepper. Stir well so the spices are evenly mixed. This is the seasoning that gives the shrimp their smoky flavor.

2-Second Step: Season the shrimp Place the 16 ounces of raw shrimp in a large bowl. Pat them dry with paper towels first, because dry shrimp pick up seasoning better and grill more nicely. Sprinkle the seasoning mix over the shrimp, then drizzle with 2 teaspoons of oil. Toss everything together until the shrimp are coated evenly. After that, thread the shrimp onto metal skewers. Keep a little space between each shrimp so the heat can reach all sides. Do not pack them too tightly, or they will steam instead of grill.

3-Third Step: Prep the vegetables Wash and dry the zucchini and bell peppers. Cut each zucchini lengthwise into two pieces, then cut each bell pepper in half and remove the seeds. Place the vegetables in a bowl, drizzle with the remaining 1 teaspoon oil, and sprinkle with the remaining 1/2 teaspoon kosher salt. Mix gently until every piece is lightly coated. It helps to season the shrimp first and the vegetables after, since salt can pull moisture from the vegetables if they sit too long before grilling. This small detail keeps them from turning soggy.

4-Fourth Step: Heat the grill Preheat the grill to 350 degrees F. If you are using an outdoor grill, make sure the grates are clean and lightly oiled. A steady medium heat works best here because it lets the vegetables soften without burning and keeps the shrimp tender.

5-Fifth Step: Grill the vegetables first Place the zucchini and bell peppers on the grill and close the lid. Cook them for 4 minutes with the lid closed. This gives them time to start softening and pick up grill marks before the shrimp goes on.

6-Sixth Step: Add the shrimp skewers After the vegetables have cooked for 4 minutes, add the shrimp skewers to the grill. Cook for 2 minutes on the first side. Then flip the shrimp and grill for another 2 minutes. The shrimp should turn opaque and pink, and the internal temperature should reach 145 degrees F. At the same time, let the vegetables continue grilling for an additional 2 minutes until they start to soften more. Watch them closely, since zucchini and peppers can go from tender to too soft pretty quickly.

7-Seventh Step: Assemble the bowls Once everything is cooked, divide the food into 4 portions. Each serving should have 1 zucchini half, 1 bell pepper half, and about 5 shrimp. Spoon 1 cup of cooked rice into each bowl, then place the grilled shrimp and vegetables on top. If you like, finish each bowl with a squeeze of lime juice. That little bit of acid brightens the smoky seasoning and makes the whole bowl taste fresh.