Create shrimp marinade. In a large bowl, whisk together broth, first amount of black pepper, cumin, oregano, smoked paprika, olive oil, and lemon juice. Add shrimp to bowl, cover, and refrigerate for 20 minutes to marinate.
Preheat grill to medium heat and place a vegetable grill basket over direct heat. Spray grill basket with nonstick cooking spray. Add sliced zucchini, tomatoes, red onion, and bell peppers to hot grill basket. Sprinkle with sea salt and second amount of black pepper. Grill vegetables for 10-15 minutes, stirring every 45 minutes.
While vegetables cook, grill shrimp. Remove shrimp from marinade and discard marinade. Place marinated shrimp on medium high heat grill sprayed with cooking spray. Grill for 2-3 minutes per side, or until cooked throughout. Create bowls: divide cooked quinoa, arugula, grilled vegetables, and grilled shrimp among 4 bowls. Add avocado and drizzle with your choice of dressing. Enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.