In a bowl, toss the shrimp with lime juice, 1 Tbsp. olive oil, chili powder, salt, pepper, paprika, & cumin. Set aside.
While shrimp is marinating, chop vegetables. Place red bell pepper & mushroom in one bowl; the remaining vegetables in another.
Heat a skillet over medium heat. Add remaining 1 Tbsp. of olive oil.
Sauté red pepper & mushroom for 3-5 minutes.
Add zucchini, squash, and red onion. Sauté for another 3-5 minutes, until vegetables slightly tender.
Add shrimp (add marinade if you want it flavorful; drain and just add shrimp if you just want a little flavor). Sauté for approximately 2 minutes or until shrimp are heated through and vegetables are at desired tenderness.
You can easily double the shrimp in this recipe if you want more protein to vegetable ratio.