Prepare the shrimp: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant. Season the shrimp with smoked paprika, cayenne pepper (if using), salt, and pepper. Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. Remove from heat and squeeze fresh lime juice over the shrimp. Garnish with chopped parsley.

1. Make the mango shooters: In a blender or food processor, combine the chopped mangoes, coconut milk, honey or maple syrup (if using), and lime juice. Blend until smooth and creamy. Adjust the sweetness or add extra lime juice for more zing, if desired.
2. Assemble the dish: Pour the mango mixture into small shot glasses, filling them halfway. Arrange the cooked shrimp on small tapas plates or serve them alongside the mango shooters on a platter.
3. Serve and garnish: Garnish the mango shooters with fresh mint leaves. Serve the shrimp tapas with the mango shooters immediately while the shrimp are still warm and the shooters are chilled.