Preheat your grill or stovetop to medium-high heat, aiming for around 350°F. Place a cast iron skillet on the heat for about one minute before starting.

Pour the olive oil into the sizzling skillet, letting it warm up and coat the bottom.

Add in the minced garlic and red chili flakes. Sauté for about 90 seconds until the garlic is golden brown and fragrant.

Place the shrimp into the skillet in an even layer. Season with smoked paprika, salt, and pepper, and let them cook for roughly 90 seconds until they become pink.

Flip the shrimp gently, then deglaze the skillet by adding the sherry cooking wine and lemon juice.

Stir everything together and continue to cook for another 1-2 minutes until shrimp are fully cooked and opaque.

Remove the skillet from the heat and let it cool slightly before serving.

Garnish with chopped parsley and serve alongside toasted bread.