Preheat the grill to medium-high heat and ensure the grates are clean and lightly oiled.

In a bowl, toss the shrimp with half of the olive oil, kosher salt, black pepper, and smoked paprika. Mix well.

Trim the asparagus spears' ends and coat with the 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 until opaque and slightly charred.

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

Divide the cooked rice among the serving bowls.

Top with grilled asparagus and shrimp.

Drizzle the creamy garlic sauce over each bowl.

Garnish with chopped parsley before serving.