In a mixing bowl, combine large, raw shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper. Allow the shrimp to marinate for 15-20 minutes.

Preheat your grill or grill pan over medium-high heat.

Drizzle fresh asparagus with olive oil and season with salt and pepper. Toss to coat each spear.

Place the seasoned asparagus on the grill. Cook for 4-5 minutes until tender with char marks.

Grill the marinated shrimp for 2-3 minutes on each side until pink and opaque.

In a small mixing bowl, whisk together Greek yogurt, mayonnaise, minced garlic, lemon juice, salt, and pepper until smooth.

In each bowl, layer fluffy quinoa or rice, then top with grilled asparagus and shrimp. Drizzle creamy garlic sauce over the top.

Garnish with chopped parsley and serve immediately.