1. In a blender, combine the chopped cucumber, Greek yogurt, mint leaves, garlic, lemon juice, salt, and pepper. Blend until smooth. Adjust seasoning to taste and chill the gazpacho in the refrigerator for at least 1 hour.

2. In a bowl, toss the shrimp with olive oil, smoked paprika, salt, and pepper. Thread the seasoned shrimp onto skewers.

3. Preheat a grill or grill pan over medium-high heat. Grill the shrimp skewers for 2-3 minutes per side, until cooked through and slightly charred.

4. Serve the chilled Cucumber Gazpacho, a cold raw soup, in a bowl and garnish with a drizzle of olive oil and fresh mint leaves. Place the grilled shrimp skewers on the side.