In a medium bowl, add the olive oil, salt, pepper, paprika, garlic powder, and oregano. Add the shrimp, zucchini, and tomatoes and toss well to coat. Skewer the shrimp on metal skewers and set aside.

Divide the quinoa onto plates or bowls and set aside.

Heat a grill pan to medium-high heat and once heated, add the tomatoes and zucchini. Let cook, tossing occasionally, for 5 minutes until zucchini is charred. Divide the zucchini into the plates with the quinoa, leaving the tomatoes in the pan.

Add the shrimp skewers to the grill pan and cook for 2-3 minutes per side or until shrimp is c-shaped and opaque

Divide the quinoa into bowls and top with the shrimp, zucchini, and tomatoes and sprinkle with feta. Serve with lemon wedges.