In a medium bowl, combine 1/2 cup mayonnaise, 2 grated garlic cloves, 1 tsp gochujang, 1 tsp sriracha, 1 tsp sweet chili sauce, 1 tsp rice vinegar, 1/2 tsp honey, 1/4 tsp sesame oil, 1/2 tbsp fresh lime juice, 1/4 tsp salt and 1/8 tsp black pepper. Whisk thoroughly until smooth and fully combined.

Taste and adjust: if you want more heat, add another 1/2 tsp sriracha or gochujang; for more acidity add another 1/2 tsp rice vinegar or a squeeze of lime. Refrigerate the aioli at least 10 minutes to let flavors marry while you prepare the shrimp. (Aioli can be made up to 24 hours ahead.)

Shrimp

Season the shrimp

Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/2 tsp smoked paprika until evenly coated.

Cook the shrimp

Heat a large skillet over medium-high heat. Add 2 tablespoons vegetable oil and 1 tablespoon unsalted butter. When the butter foams and the pan is hot (oil should shimmer), add the shrimp in a single layer, working in a single batch if necessary to avoid crowding. Sear shrimp 1.5–2 minutes on the first side without moving them, until the edges turn pink and begin to curl.

Flip and finish: Turn shrimp and cook another 1–1.5 minutes until opaque throughout and just cooked (internal temperature ~120–125°F/49–52°C for slightly firm shrimp). Remove from heat immediately to avoid overcooking.

Finish and dress

Toss the cooked shrimp with 1 tablespoon fresh lime juice and, if desired, a splash more melted butter from the pan. Transfer shrimp to a serving plate. Spoon or drizzle the pao pao aioli over the shrimp (start with 2–3 tablespoons and add more to taste) or serve the aioli on the side for dipping.

Garnish: Sprinkle chopped fresh cilantro and thinly sliced scallions over the shrimp. Serve with lime wedges and steamed rice or bread as preferred.