One of Spain's most popular tapas, consisting of shrimp quickly sautéed in sizzling olive oil infused with copious amounts of garlic and chili. It is traditionally served piping hot in an earthenware dish (cazuela) with plenty of bread for dipping.
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Pat the shrimp very dry with paper towels and season with salt.
Combine the olive oil, sliced garlic, and dried chili in a large skillet or clay cazuela.
Heat over medium heat slowly. Allow the garlic to sizzle gently and turn golden brown, infusing the oil. Do not burn the garlic.
Increase heat to high and immediately add the shrimp and paprika.
Sauté rapidly for 2-3 minutes, stirring constantly, until the shrimp curl and turn pink.
Remove from heat immediately. Stir in the lemon juice (or sherry vinegar) and parsley. The residual heat will finish cooking them.
Serve sizzling hot with a side of crusty bread.
