To make the lemon yogurt aioli add ½ cup of Greek yogurt to a bowl, grate in 1 large clove of garlic, add a pinch of lemon zest, ½ teaspoon of fresh lemon juice, ½ teaspoon of dried parsley, season with sea salt and freshly cracked black pepper and whisk together, then slowly pour in 1 tablespoon of extra virgin Spanish olive oil while you continue to whisk, cover with seran wrap and add to the fridge

For the spice blend add ½ teaspoon of Golden saffron threads into a mortar, using a pestle pound down until you for a powder, then add 1 teaspoon of garlic powder, 1 teaspoon of onion powder and 1 teaspoon of smoked paprika, mix together until well combined

Pat dry 12 jumbo shrimp that have been peeled and deveined, season with sea salt and freshly cracked black pepper, then coat each shrimp one by one in the spice mix, add the coated shrimps into wooden skewers

Heat a grilling pan with a medium-high heat and brush with some extra virgin Spanish olive oil, once the pan get´s hot add the shrimp kabobs and cook for 2 minutes per side, once done set the shrimp kabobs aside and add a couple slices of lemon and grill for a couple of minutes

Add the shrimp kabobs to plate along with the lemon garlilc aioli and garnish with the grilled lemon slices and freshly chopped chives, enjoy!