Add the olive oil into a large fry pan and heat with a medium heat

Meanwhile, slice the potatoes (peeled) into rounds that are a ¼ inch (.625 cm) thick

Add the sliced potatoes into the pan with the hot olive oil, mix every 3 to 4 minutes so all the potatoes evenly fry

After about 25 minutes and the potatoes are golden fried, remove them from the fry pan and over a wire rack with paper towels underneath, season with sea salt

Run the remaining olive oil in the pan through a fine sieve and into a pitcher to use on future recipes

Add the mayonnaise into a bowl, finely grate in the clove of garlic, add the lemon juice, olive oil and season with sea salt & black pepper, whisk together until you get a creamy texture

Thinly slice the cloves of garlic and pat the shrimp dry with paper towels, then season with sea salt & black pepper

Using the same pan as the potatoes, heat it with a medium heat and add in 3 tbsp of the reserved olive oil from the potatoes

After 1 minute add in the sliced garlic, mix with the olive oil

Once the garlic is lightly sauteed, about 30 seconds to 1 minute, add in the shrimp, all in a single layer, cook the shrimp for 1 minute per side or until fully cooked through, then add in the hot smoked paprika, quickly mix together and remove from the heat

Add the fried potatoes into a large serving dish, top off with the garlic mayo aioli and then the garlic shrimp, sprinkle with a generous portion of finely chopped fresh parsley, enjoy!