For the grilled shrimp:

• 1 tablespoon smoked paprika (sweet or hot)
• 1 tablespoon sweet paprika
• 1 tablespoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon chipotle powder (optional)
• 1 pound shell-on shrimp (21 to 25 count), thawed if frozen, peeled and deveined
• 1/4 cup neutral oil (I used avocado oil)
• High heat oil such as canola or grapeseed for brushing grill grates

For the spicy cilantro dressing:

• 2 tablespoons fresh lime juice
• 2 tablespoons apple cider vinegar
• 3/4 cup neutral flavored oil (I used avocado oil)
• 1 clove garlic, peeled
• 1 cup cilantro leaves and stems, packed
• 1 jalapeño, stem removed
• Salt, to taste

For the bowls:

• 1 (15-ounce) can black beans, drained and rinsed
• 2 teaspoons neutral oil, such as canola or avocado
• 1 (15-ounce) can corn, drained and rinsed
• 1 pint cherry or grape tomatoes, halved
• 2 cups cooked rice
• 2 cups shredded romaine
• 1 medium ripe avocado, thinly sliced or cut into chunks
• 4 radishes, thinly sliced

To serve:

• 2 tablespoons finely chopped jalapeño, to serve
• 1/4 cup finely chopped cilantro, to serve
• Lime wedges, to serve
• Salt and pepper, to taste