In a bowl, combine the shrimp with the herbs, lemon zest and juice, 1 tablespoon of the smoked paprika, some salt and pepper and enough canola oil to coat lightly. Marinate in the refrigerator for 15 minutes to 1 hour.
Prepare a grill for medium-high heat. Preheat the oven to 400 degrees F.
Thread the shrimp lengthwise onto soaked wooden skewers, straightening the shrimp as you go. Grill until the shrimp are grill-marked and opaque throughout, 3 minutes per side.
Cut the cauliflower into 1/2-inch-thick slices, making sure to cut through the main stem so the slices stay intact. Oil the slices generously, season with salt and pepper, and sprinkle with the remaining 1 tablespoon smoked paprika.
In a VERY HOT nonstick skillet, sear the cauliflower "steaks" in enough canola oil to coat the bottom of the pan. Once each side is golden brown, transfer to a baking sheet and roast until al dente.
In a saucepan, combine the honey, sparkling wine and ginger and bring to a simmer. Add the kumquats and cook over low heat until jammy. Cool and reserve.
Clean the watercress and then toss with the fennel fronds, sherry vinegar, fennel pollen and a generous drizzle of olive oil. Add salt and pepper to taste.
Plate all elements and serve immediately.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.