In a large bowl, combine the large raw shrimp with the smoked paprika, chili powder, Italian seasoning, red pepper flakes, and salt. Toss thoroughly and set aside.

Heat a large skillet over medium heat and add the olive oil. Once hot, cook the seasoned shrimp for 3-4 minutes, until pink and opaque. Remove shrimp and set aside.

In the same skillet, add the orzo and chicken or vegetable stock. Bring to a boil, then reduce heat to simmer and cover for about 10 minutes.

Once orzo has absorbed most of the liquid, add in the cherry tomatoes, sun-dried tomatoes, olives, feta, lemon juice, and extra virgin olive oil. Stir together gently.

Lower heat to medium-low, stir until heated through, then return the cooked shrimp to warm up without overcooking. Adjust seasoning as needed.

Remove from heat, top with reserved feta and fresh basil, and serve warm.