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.