Pat the deshelled shrimp dry and season with salt. Set aside.
Heat the oil over low heat and add the garlic and shrimp shells. Cook over medium low heat until the garlic gains some color and the oil becomes fragrant (be careful not to burn it). Remove the shells.
Add in red pepper flakes and let the flavors seep into the oil.
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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