To make the yogurt aioli, finely mince 1 clove of garlic, add it to a mortar and using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, ½ teaspoon of lemon juice, ½ teaspoon of dried parsley, season with a generous pinch of sea salt and freshly cracked black pepper, and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the fridge

To make the batter, add ½ cup of all-purpose flour to a bowl, make a well in the middle and add 1 organic egg, beat the egg and then add 2 tablespoons of beer, mix everything together, then add 1 finely minced clove of garlic and ½ onion finely diced, mix everything together

Grab 15 uncooked jumbo shrimp that have been peeled and deveined, finely chop the shrimp into small pieces and add to the bowl, season everything with ½ teaspoon of smoked paprika, ½ teaspoon of dried parsley, ½ teaspoon of sea salt and freshly cracked black pepper, and mix everything together until well mixed

Heat a small non-stick frying pan with a medium-high heat and add a ¼ cup of extra virgin Spanish olive oil, once the oil get´s hot start adding spoonfuls of the batter into the pan, cook in batches so you don´t over-crowd the pan, cook each fritter for about 1 ½ minutes per side, transfer to a plate with paper towels

Add the yogurt aioli to a bowl and place it on a plate, decorate the shrimp fritters on the plate and garnish with a couple slices of lemon