Preheat the grill to medium-high heat, around 400–450°F (200–230°C). Oil the grates with a paper towel dipped in olive oil to prevent sticking.

Toss the shrimp in a bowl with half of the olive oil, kosher salt, black pepper, and smoked paprika. Marinate for about 10 minutes.

Trim the ends off the asparagus and drizzle with remaining olive oil and salt. Toss until well coated.

Grill asparagus for 3–4 minutes until tender-crisp and marked. Set aside.

Grill the marinated shrimp for 2–3 minutes on each side until opaque and lightly charred.

In a mixing bowl, whisk together garlic, mayonnaise, Greek yogurt, water, lemon juice, and red pepper flakes until smooth.

Divide cooked rice among serving bowls as a base.

Top rice with grilled asparagus and shrimp, arranging them attractively.

Drizzle with creamy garlic sauce and garnish with chopped parsley before serving.