Pre-heat oven to 325 F.
If your macadamia nuts are not crushed, place them in a large plastic (ZipLoc style) bag. With a mallet or the edge of a pot or pan, whack at them until you have a squooshed bag of macadamia explosion.
Pour your crushed macadamias into a mixing bowl and add your brown sugar equivalent (if you don't have this, you can omit it, or use a nice molasses. It helps to hold the crust together), and melted butter. Mix the ingredients until the macadamias are well coated with the sugar and butter.
Grease the inside of 6 heart shaped metal cookie cutters.
Place the cookie cutters onto a parchment covered cookie tray.
Use the back of a spoon (or a tamper, if you have one) to press the crusts firmly into the base of the cups. This must be FIRM. Compact these very strongly, to make a solid shape (ESPECIALLY if you omit the molasses or brown sugar).
Bake the crusts for 12 minutes, or until golden brown.
Remove and set aside to cool.
Place a pot of water on the stove to boil. Salt the water.
Get a bowl full of ice water and set it aside.
Plunge most of your watercress into the boiling salted water. Boil for about 30 seconds, or until the watercress has cooked.
Immediately strain it and plunge it into the ice water, where it needs to chill down.
Once the watercress has completely chilled, remove it from the ice water and squeeze it into a little ball, squeezing out all the excess ice water. The end result should be a fairly dry lump compressed cooked watercress.
Add this lump to a food processor with your mayo and garlic. Puree for about 2 minutes. If this mixture is too thick, you can add a small amount of water, vinegar or lemon juice to thin it out. Add very small amounts, like 1/4 tsp to adjust. This should result in a slightly peppery, very green and lovely watercress aioli. Set aside.
In a small mixing bowl, combine your smoked paprika, lemon juice and oil.
Add your shrimp to the oil and season with salt and pepper.
Pre-heat a large sauté pan. Saute your shrimp, oil and all, until the shrimp are cooked through (but not rubbery). About 4 minutes.
Remove the shrimp and set on a plate to briefly cool. Save the oil in the pan.
On 6 plates, place a dollop of the watercress aioli. Also, place a few sprigs of watercress.
Place your macadamia crackers on top of the watercress.
Quickly intertwine shrimp couple and place a pair on each plate.
Drizzle a little of the remaining shrimp/smoked paprika oil from the sauté pan over the shrimp.