Preheat the grill to medium-high heat, about 425°F (220°C). Clean the grill grates and brush them lightly with oil.

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

Trim the ends of the asparagus, drizzle with remaining olive oil, and sprinkle with kosher salt. Toss gently to coat.

Grill the asparagus on the preheated grill for 3-4 minutes, turning once. Remove when tender-crisp.

Grill the marinated shrimp for 2-3 minutes on each side until opaque. Watch closely to prevent overcooking.

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

Prepare the cooked rice according to package instructions and divide into serving bowls.

Arrange grilled asparagus and shrimp atop the rice in each bowl, creating an attractive display.

Drizzle creamy garlic sauce over the bowls, ensuring every component gets flavored.

Garnish with chopped parsley and serve, optionally with lemon wedges on the side.