Combine olive oil, minced garlic, lemon juice, paprika, salt, and pepper in a mixing bowl. Whisk until blended. Add shrimp and marinate for at least 15 minutes.

Preheat grill to medium-high heat. Grill marinated shrimp for 2-3 minutes on each side until pink and opaque. Set aside.

Cook rice or quinoa according to package instructions (15-20 minutes). For cauliflower rice, sauté in olive oil for about 5 minutes until tender.

In bowls, layer cooked base with mixed greens, grilled shrimp, sliced avocado, and cherry tomatoes.

Garnish with cilantro or parsley. Serve warm with optional lemon juice or olive oil.