Pat the shrimp dry and season with salt. Set aside.
Heat the oil over low heat and add the garlic. Cook over medium low heat until the garlic gains some color and the oil becomes fragrant (be careful not to burn it). Add in red pepper flakes and let the flavors seep into the oil (red pepper burns easily so do not put it in the first stage of oil infusion).
Add the shrimp and paprika. Cook briefly, tossing regularly, and watching that the flesh turns opaque with a pearly pink color (about 3 minutes or so; this will depend on the size of the shrimp). Remove the pan from the heat.
Stir in lemon juice and parsley.
Transfer the shrimp and sauce to a serving bowl. Serve with crusty bread.
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