Pat the shrimp completely dry with paper towels to ensure a good sear, then season them evenly with the kosher salt.

Pour the extra virgin olive oil into a cold skillet, then add the sliced garlic and crumbled dried red chili peppers.

Place the skillet over medium-low heat and cook for 2 to 3 minutes, stirring constantly, until the garlic becomes fragrant and turns a pale golden color.

Increase the heat to medium-high and add the shrimp to the pan in a single layer, cooking for 1 to 2 minutes until the edges start to turn pink.

Flip the shrimp, then immediately pour in the dry sherry and lemon juice, allowing the liquid to bubble vigorously for about 1 minute until the shrimp are fully opaque and curled.

Remove the skillet from the heat, stir in the chopped fresh parsley, and serve immediately in the hot pan with a sliced warm baguette.