Step 1

Position a rack in the middle of the oven and preheat to 350 degrees.

Step 2

Pat the shrimp dry. In a medium bowl, toss together the shrimp, smoked paprika, red pepper flakes and salt until combined. In a small bowl, whisk together the sherry and lemon juice.

Step 3

Arrange the bread on a sheet pan. Bake for about 5 minutes, or until just crisp on the outside and chewy in the middle.

Step 4

In a medium (10-inch) skillet over medium heat, heat the olive oil until shimmering. Add the garlic in a single layer and saute until light golden brown, about 2 minutes. Lower the heat to medium-low, add the shrimp and cook for 30 seconds. Add the sherry and lemon juice and cook for 30 seconds more. Flip the shrimp with a spatula or tongs, and cook until nearly opaque, an additional 30 to 60 seconds.

Step 5

Remove from the heat and let stand for 1 minute; the shrimp will finish cooking in the residual heat of the pan. (If they’re not opaque and pink, return to low heat to ensure the shrimp are fully cooked.) Taste, and season with more salt, if needed. Garnish with parsley. Serve immediately from the skillet or in a large shallow dish with the crusty bread for dipping into the sauce and lemon wedges for squeezing over top.