Pat the shrimp dry and season with kosher salt. Set aside for now.
Heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add the garlic and red pepper flakes. Cook over medium heat up to 60 seconds or until the garlic gains some color (be careful not to burn it).
Add the shrimp and paprika. Cook briefly, tossing regularly, and watching that the flesh turns opaque with a pearly pink color (about 3 minutes or so; this will depend on the size of the shrimp). Remove the pan from the heat.
Stir in sherry, lemon juice and parsley.
Transfer the shrimp and sauce to a serving bowl. Serve with your favorite crusty bread.
This recipe will serve 4 to 6 people as a tapas or appetizer with a side of crusty bread to dip in the sauce.
Cook's tip for the sauce. Use quality extra virgin olive oil as the flavor is important to the sauce. Do not cook the oil too much and be careful not to burn the garlic or it will make the sauce bitter.
Cook's tip for the shrimp. Even the largest of shrimp will cook fast, so watch the shrimp carefully. The flesh should turn opaque and pearly pink in color. And remember, even when you take the pan off the heat, the warm sauce will continue to cook the shrimp.