Clam Risotto with Grilled Shrimp

Name: Clam Risotto with Grilled Shrimp
Ingredients: 5 cups homemade fish stock or store-bought; 3 tbsp. unsalted butter; 3 cloves garlic, minced; 1 small shallot, minced; 1 cup Arborio rice; 1⁄4 cup dry white wine; 1 1⁄2 cups packed baby spinach; 1⁄3 cup clam juice; 1⁄4 cup grated parmesan; 1⁄4 cup heavy cream; 20 hard-shell clams, such as littleneck or Manila, scrubbed; Kosher salt and freshly ground black pepper, to taste; 16 raw jumbo shrimp, peeled and deveined, tails on; 1 1⁄2 tsp. paprika; 1⁄4 tsp. cayenne; Lime wedges, for serving