1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp, garlic, paprika, cumin, and chili powder. Sauté for 2-3 minutes until the shrimp turn pink and opaque. Remove and set aside.
2. In the same skillet, add the remaining olive oil. Toss in the bell pepper, red onion, and cherry tomatoes. Sauté for about 5 minutes or until the veggies are tender-crisp.
3. Return the shrimp to the skillet. Stir in the lime juice and zest, and season with salt and pepper. Cook for another 2 minutes, allowing the flavors to meld together.
4. Garnish with chopped cilantro before serving.

Cooking this dish is like a dance in the kitchen, a rhythm I learned from my grandmother. Trust your senses, and don’t be afraid to make it your own.