To make the lemon yogurt aioli, add Greek Yogurt (1/2 cup) to a bowl and grate Garlic (1 clove) into the yogurt.
Grate Lemon (1/4 teaspoon) into the bowl and add Lemon Juice (1/2 teaspoon). Add the Dried Parsley (1/2 teaspoon), Sea Salt (to taste) and Ground Black Pepper (to taste). Whisk together.
Slowly pour in Extra Virgin Spanish Olive Oil (1 tablespoon) while you continue to whisk. Cover with plastic wrap and add to the fridge.
For the spice blend, add Saffron Threads (1/2 teaspoon) into a mortar. Using a pestle, pound down until you have a powder, then add Garlic Powder (1 teaspoon), Onion Powder (1 teaspoon), and Smoked Paprika (1 teaspoon). Mix together until well combined.
Pat dry Jumbo Shrimp (15). Season with Sea Salt (to taste) and Ground Black Pepper (to taste), then coat each shrimp one by one in the spice mix. Add the coated shrimps onto wooden skewers.
Heat a grilling pan over a medium-high heat and add Extra Virgin Spanish Olive Oil (2 tablespoon).
Once the pan gets hot, add the shrimp kabobs and cook for 2 minutes on each side. Once done, set the shrimp kabobs aside.
Add Lemon (1) Slices to the pan and grill for a couple of minutes.
Add the shrimp kabobs to a plate along with the lemon garlic aioli. Garnish with the grilled lemon slices and Fresh Chives (to taste). Serve and enjoy!