Combine all rub ingredients thoroughly in a small bowl. Once combined, set to one side.
Place all other ingredients except the shrimp in a blender or food processor. Pulse several times until you achieve a textured paste.
Put the shrimp in a large bowl and add the chili-garlic paste. Cover with film and transfer to the refrigerator. Allow to marinate for at least an hour prior to grilling.
Heat up the grill to 450°F/230°C.
While the grill heats up, remove shrimp from the refrigerator and assemble onto skewers.
Apply a generous amount of paprika rub across all surfaces of the shrimp skewers. Transfer to grill and cook shrimp for 2-3 minutes on each side, or until shrimp is firm to touch and pink in color. The internal temperature of the shrimp should be 120°F.