Begin my making the yogurt aioli first, finely mince 2 cloves of garlic and add them to a mortar, using a pestle, pound the garlic until you form a paste, then add 1 cup of Greek yogurt, 1 teaspoon of freshly squeezed lemon juice, season with sea salt and freshly cracked black pepper and mix everything together, then slowly pour in 1 tablespoon of extra virgin Spanish olive oil into the mortar while you continue to stir, cover the mortar with seran wrap and add it to the fridge

To make the blackening rub, add 1 teaspoon of dried parsley to a bowl, also add 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of garlic powder, 1 teaspoon of onion powder and a generous teaspoon of smoked paprika, mix everything together until well mixed

Season about 12 jumbo shrimp that have been peeled and deveined with sea salt and freshly cracked black pepper, then dip each shrimp one by one into the blackening rub, coat each shrimp well, then evenly divide the shrimp into 4 medium sized wooden skewers

Heat a non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil

Once the oil get´s hot add the shrimp skewers into the pan, cook for about 2 minutes per side (4 minutes total)

Transfer the cooked shrimp skewers to a plate, add the yogurt aioli to small bowl and place it in the plate next to the shrimp skewers, garnish with lemon wedges