Start by spiralizing the zucchini and hitting it all with a pinch of salt. Place it on a towel and spread it out, allowing it to sit and release moisture for a few minutes. Press another towel on top of it to soak up some of the water.
At this point, you can grilled the corn and prep the shishito peppers! If you don’t want to turn on your grill, you can heat the broiler in your oven and place the corn and peppers on a baking sheet. Stick them under the broil as close as you can, watching the entire time, and rotate as they both char and get golden. Remove from the oven (or grill!) and let these things cool. Slice the corn from the cob.
I start the shrimp below, then set it aside on a plate. You can toss the zucchini noodles in the skillet that you used for the shrimp (which is DELISH!) or you can use a new skillet with a bit of olive oil and garlic. I toss the noodles over medium heat for a few minutes until they are just barely cooked. Taste one and determine if you need some salt and pepper to taste. Place the zoodles in one large bowl or a few separate bowls. Build the rest of your bowl, adding on the tomatoes, fresh mozzarella, grilled corn and peppers. Add a few herbs over top and you’re good to go!