To make the garlic mayo aioli, add the mayonnaise into a bowl, finely grate in one clove of garlic, add the lemon juice and 1 tbsp (15 ml) extra virgin olive oil, season with a kiss of sea salt & black pepper and whisk together until you get a creamy sauce

Cut the onion into 1/4 inch (.635 cm) thick rounds, thinly slice the garlic, cut the roasted red bell peppers into thick strips, finely chop the parsley and pat the shrimp dry with paper towels, then season them with sea salt & black pepper

Heat a large fry pan with a medium heat and add in 1 tbsp (15 ml) extra virgin olive oil

After a couple of minutes add in the slices of onion, all in a single layer, cook for 2 to 3 minutes per side or until lightly golden fried, then gently remove from the pan and set aside

Using the same pan with the same heat, add in another tbsp of extra virgin olive oil, then add in the sliced garlic and mix continuously, after 30 to 60 seconds and the garlic is fragrant, add in the shrimp, all in a single layer, cook for 1 minute per side or until fully cooked through, then turn off the heat, add in the paprika and mix together until well mixed

Cut the baguette into 2 pieces and then cut each one in half lengthwise, add the strips of roasted red bell pepper over the bottom slice of each sandwich, then add the slices of onion and season with sea salt & black pepper, then add the shrimp & garlic over the onions and spread the garlic mayo aioli over the top slice, serve warm or at room temperature, enjoy!