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

In a large skillet or traditional clay pot, heat the extra virgin olive oil over medium heat.

Add the sliced garlic and dried chilies to the oil, cooking gently for about 2-3 minutes until the garlic begins to turn a pale golden color and becomes fragrant.

Be careful not to burn the garlic; if it browns too quickly, lower the heat immediately.

Turn the heat up to medium-high and add the shrimp in a single layer, ensuring they are not overcrowded.

Cook the shrimp for 1-2 minutes on one side, then flip them over.

Sprinkle the smoked paprika over the shrimp and pour in the dry sherry if using, allowing it to bubble and reduce slightly.

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

Remove the pan from the heat immediately to prevent overcooking the seafood.

Stir in the fresh chopped parsley and squeeze a wedge of lemon juice over the dish.

Serve immediately while the oil is still sizzling, accompanied by crusty bread to soak up the spicy garlic sauce.