Broil to 2 cloves of garlic in your oven at its highest setting for about 10 minutes

Finely mince 2 cloves of garlic and them to a mortar, add the roasted garlics and mash together until you form a paste, then add 1 tablespoon of dijon mustard, the juice of half a lemon, season with sea salt and freshly cracked black pepper and mix everything together until well mixed

While you continue to stir, slowly pour in between 2-3 tablespoons of extra virgin Spanish olive oil into the mortar, once you reach a mayonnaise like consistency, cover the mortar with seran wrap and add to the fridge

To make the beer batter, start by adding ½ cup of all-purpose flour to a bowl, then add ½ teaspoon of baking powder, ½ teaspoon of smoked paprika, ¼ teaspoon of sea salt, 1 tablespoon of extra virgin Spanish olive oil, ¼ cup of water and a ¼ cup of beer, then mix everything together until you form a thick and creamy texture

Heat a small non-stick frying pan with a medium heat and add ⅓ cup of sunflower oil

Grab about 15 jumbo shrimp that have been peeled and deveined and add them one by one to the beer batter, coat them well, once the oil get´s hot start adding the coated shrimp to the pan, cook in batches that way you don´t overcrowd the pan, cook between 1 ½ to 2 minutes per side and add to a plate with paper towels to drain the excess oil, continue to add the shrimp until all the shrimp are cooked

Add the roasted garlic aioli to a bowl, place it in the middle of a plate and decorate the cooked shrimp around it, sprinkle the dish with some freshly chopped parsley and lightly season the shrimp with some sea salt