This classic Spanish tapa comes together in minutes but delivers incredible flavor. The key is to infuse the olive oil with plenty of garlic without burning it, then quickly cooking the shrimp to keep them tender and juicy.

1. Step 1: Drying the shrimp ensures they'll sear properly rather than steam.

   Pat the shrimp dry with paper towels and season with salt and pepper. Set aside.

2. Step 2: Be careful not to burn the garlic as it will become bitter.

   In a large skillet or traditional clay cazuela, heat the olive oil over medium-low heat. Add the sliced garlic and cook gently for 1-2 minutes until fragrant and just starting to turn golden at the edges.

3. Step 3: Blooming spices in oil releases their full flavor potential.

   Add the red pepper flakes and paprika to the oil and stir for 30 seconds to bloom the spices.

4. Step 4: Avoid overcrowding the pan to ensure proper searing.

   Increase the heat to medium-high and add the shrimp in a single layer. Cook for 1-2 minutes per side until they turn pink and opaque.

5. Step 5: The acidity from the lemon brightens the rich flavors of the dish.

   Squeeze half a lemon over the shrimp and sprinkle with chopped parsley. Give everything a quick stir to combine.

6. Step 6: The residual heat from the pan will continue cooking the shrimp.

   Immediately remove from heat and serve hot in the cooking vessel or transfer to a warm plate.

7. Step 7: The garlicky oil is arguably the best part of this dish!

   Serve with lemon wedges and plenty of crusty bread for soaking up the flavorful garlic oil.

For an authentic experience, serve this dish in the same pan it was cooked in, ideally a traditional Spanish clay cazuela if you have one. The sizzling presentation is part of the charm!