1. In a medium bowl, combine the peeled and deveined shrimp with olive oil, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper. Toss until the shrimp are evenly coated.

2. Thread 3-4 shrimp onto each pre-soaked wooden skewer.

3. Preheat a grill or a grill pan to medium-high heat.

4. Cook the shrimp skewers for 2-3 minutes per side, or until the shrimp are pink and opaque. Be careful not to overcook.

5. Serve immediately.

1. On small wooden skewers, alternate cherry tomatoes, fresh mozzarella balls, and fresh basil leaves.

2. Arrange the skewers on a serving platter.

3. Drizzle generously with balsamic glaze just before serving.

1. Preheat your oven to 375°F (190°C).

2. In a large bowl, combine the thawed and squeezed dry spinach, chopped artichoke hearts, softened cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, and minced garlic. Mix until well combined. Season with salt and pepper to taste.

3. Spoon the spinach and artichoke mixture into the mini phyllo shells, filling each shell almost to the brim.

4. Place the filled phyllo shells on a baking sheet.

5. Bake for 12-15 minutes, or until the filling is hot and bubbly and the phyllo shells are lightly golden.

6. Serve hot.

1. Preheat your oven to 350°F (175°C).

2. Arrange the baguette slices on a baking sheet. Drizzle with olive oil.

3. Bake for 8-10 minutes, or until lightly golden and crispy. Let cool.

4. In a small bowl, combine the softened cream cheese, chopped fresh dill, and lemon juice. Mix well.

5. Spread a generous amount of the dill cream cheese mixture onto each cooled crostini.

6. Top each crostini with a piece of smoked salmon.

7. Garnish with fresh chives and a sprinkle of black pepper.

8. Serve immediately.