Step 1: In a medium bowl, combine 2 tablespoons of olive oil, minced garlic, lemon zest, smoked paprika, red pepper flakes, salt, and pepper. Add the shrimp and toss to coat. Marinate for 15-20 minutes.
Step 2: Cook the orzo in a large pot of boiling salted water according to package directions until al dente. Drain and rinse with cold water to cool completely.
Step 3: In a large mixing bowl, whisk together the remaining olive oil, lemon juice, and a pinch of salt and pepper.
Step 4: Add the cooled orzo, cherry tomatoes, cucumber, red onion, parsley, and mint to the bowl with the dressing. Toss well to combine and set aside.
Step 5: Preheat your grill to medium-high heat. Thread the marinated shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes first).
Step 6: Grill the shrimp for 2-3 minutes per side, or until pink and opaque.
Step 7: Serve the grilled shrimp immediately over the chilled orzo salad. Garnish with extra herbs if desired.