Preheat your grill to medium-high heat, around 400°F (204°C). Ensure the grates are clean and lightly oiled.

In a mixing bowl, toss the shrimp with half of the olive oil, kosher salt, black pepper, and smoked paprika. Let sit for about 5 minutes.

Trim the ends of the asparagus. Toss with remaining olive oil and a pinch of salt.

Grill the asparagus for about 3-4 minutes, turning once, until tender but still crisp.

Grill the shrimp for 2-3 minutes per side, or until opaque and marked.

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

Divide the cooked rice among serving bowls.

Arrange the grilled asparagus and shrimp on top of the rice.

Drizzle the creamy garlic sauce over the shrimp and asparagus and garnish with chopped parsley.