Pat the peeled shrimp completely dry with paper towels and season them evenly with the salt.

In a large skillet or cold cast-iron pan, combine the extra virgin olive oil and sliced garlic.

Turn the heat to medium-low and cook gently for 3-5 minutes until the garlic becomes fragrant and starts to turn a pale golden color.

Add the red pepper flakes and increase the heat to medium-high until the oil begins to sizzle slightly.

Add the shrimp to the pan in a single layer and cook for about 2 minutes, then flip them over.

Cook for another 1-2 minutes until the shrimp are pink, opaque, and curled.

Remove the pan from the heat immediately and stir in the smoked paprika, lemon juice, and chopped parsley.

Serve the shrimp sizzling hot directly from the pan, using crusty bread to dip into the spicy garlic oil.