Smoky Shrimp with Corn, Zucchini, and Tomatoes - Ellie Krieger

Ingredients

• 1 pint grape or cherry tomatoes, halved
• 1 medium-size zucchini, diced
• 3 tablespoons olive oil, divided
• 1/2 plus 1/8 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 ears fresh corn, husked and sliced crosswise into 1-inch-thick rings
• 1 1/4 pounds medium-size shrimp (26-30 count per pound), cleaned, tail-off
• 1 1/2 teaspoons smoked paprika
• 3 garlic cloves, minced
• Pinch of cayenne pepper
• 2 1/2 ounces dried (cooked) chorizo sausage, finely diced (heaping 1/2 cup)