1-First Step: Mix the seasoningStart by making the seasoning blend in a small bowl. Combine 1 teaspoon kosher salt, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon cumin, and 1/8 teaspoon ground black pepper. Stir it well so the spices are evenly mixed.

2-Second Step: Season the shrimpPat the shrimp dry with paper towels. This step matters because wet shrimp will not pick up the seasoning as well, and they can steam instead of grill. Place the shrimp in a bowl, add 2 teaspoons oil, and toss with all of the seasoning mix until the shrimp are coated.

3-Third Step: Thread the shrimp onto skewersThread the shrimp evenly onto metal skewers, with about 5 shrimp per skewer. Space them out a little so the heat can reach each one. Metal skewers are best here because they heat up quickly and hold steady on the grill.

4-Fourth Step: Prep the vegetablesCut the 2 bell peppers into 1-inch pieces. Slice the 2 small to medium zucchini into 1/2-inch rounds. Put the vegetables into a bowl, then add the remaining 1 teaspoon oil and the last 1/4 teaspoon kosher salt. Toss until everything is lightly coated.

5-Fifth Step: Heat the grillPreheat the grill to 350°F. A medium heat like this works well for both the shrimp and vegetables. If the grill is too hot, the shrimp can overcook before the vegetables are ready. If it is too cool, the vegetables may take too long and lose their fresh texture.

6-Sixth Step: Grill the vegetables firstPlace the vegetables on the grill and cook them for 4 minutes per side, or until they begin to soften and show nice char marks. Turn them once so both sides get some color. You want them tender, but not mushy.

7-Seventh Step: Add the shrimp skewersAfter the vegetables have cooked for a few minutes, place the shrimp skewers on the grill. Cook them for 2 minutes, then flip everything. Grill the shrimp for another 2 minutes, or until they turn opaque and reach an internal temperature of 145°F.

8-Eighth Step: Build the bowlsSpoon 4 cups cooked rice into 4 bowls. White rice gives a soft, classic base. Brown rice adds a little more chew, while cauliflower rice makes the bowl lighter. Divide the grilled shrimp and vegetables over the rice, then serve right away.