Dry the shrimp thoroughly and sprinkle generously with salt.

Let the salted shrimp sit at room temperature for 10 minutes.

Heat olive oil in a shallow 8-inch casserole dish, preferably earthenware.

Add coarsely chopped garlic and dried chili pepper pieces to the heated oil.

Cook until the garlic starts to turn golden, being careful not to burn it.

Add the shrimp to the casserole dish with the garlic and chili-infused oil.

Cook over medium-high heat for about 2 minutes, or until the shrimp are just cooked through.

Sprinkle Spanish paprika, minced parsley, and dry sherry over the shrimp.

Serve immediately in the cooking dish, if possible.

Serve with crusty bread for dipping in the garlic sauce.