(Shrimp Prep) In a large zipper bag, add shrimp, and lemon juice, and season with salt, pepper, and paprika. Zip the bag tight and shake to coat the shrimp evenly. Set aside (3 mins)
(Onion Prep) Peel outter layer of farmer's market onions and trim the roots. Keeping greens still attached, slice the onion in half lenghtwise. Set aside (5 mins)
(Corn Prep) Hold the tip of the cob, and using a sharp knife, slice down along the cob to remove the kernels. Set aside (5 mins)
Heat 1 tbsp olive oil in a large skillet. When the skillet is very hot place the onion halves, cut side down and corn kernels on the skillet. Saute for 10-12 minutes or until the onions and corn start to develop skillet or grill-like marks. You don't need to turn the onions but you will need to stir the corn occasionally. When done, transfer to a plate and set aside.
Add remaining 1 tbsp of olive oil in skillet. Toss in shrimp and garlic. Make sure they are not overleaping and are all cooking evenly. About 3-5 minutes on each side.
Now add in the onions and corn. If needed squeeze fresh lemon juice at this time. Taste to adjust seasoning. Remove from heat. Top with feta cheese and cilantro. Serve wtih a side of vegetables like sauteed zucchini and corn on the cob!