Lemony Shrimp Salad
Preheat grill to high heat.
Combine rind, paprika, 0.25 tsp salt, 0.25 tsp pepper, 1 tsp oil, and shrimp in a medium bowl. Tread shrimp onto skewers. Coat grill rack with cooking spray. Grill shrimp 2 minutes on each side or until done.
Remove shrimp from skewers. Combine shrimp, arugula, jicama, and avocado in a large bowl; toss gently. Combine remaining 2 Tbs oil, remaining 0.25 tsp salt, remaining 0.25 tsp pepper, lemon juice, vinegar, and sugar in a small bowl, stirring with a whisk. Add juice mixture to shrimp mixture, and toss gently to coat. Divide the salad among 4 large plates; sprinkle evenly with queso fresco.