Pat shrimp dry with paper towels and combine with olive oil, garlic powder, smoked paprika, salt, and pepper in a medium mixing bowl. Marinate for 10-15 minutes.

In a small bowl, mix Greek yogurt (or mayonnaise), minced garlic, lemon juice, salt, pepper, and chopped chives until smooth. Chill for best flavor.

Preheat grill or skillet to medium-high heat. Toss asparagus with olive oil, salt, and pepper, then grill for 5-7 minutes until tender with grill marks.

Grill marinated shrimp for 2-3 minutes on each side until pink and opaque. Avoid overcooking.

Assemble the bowl with grilled asparagus at the base, topped by shrimp, and serve creamy garlic sauce on the side.