In a sauté pan, warm the olive oil over medium heat. Add garlic and red pepper flakes. Sauté for about one minute or until they begin to brown. Watch carefully, so the garlic doesn't burn.
Raise the heat to medium high and add shrimp, lemon juice, sherry and paprika. Stir briskly and sauté, until the shrimp turn pink and curl – about 3 minutes.
Remove from heat and transfer shrimp with oil and sauce to a warm cazuela or tapas plate. Season with salt and pepper to taste. Sprinkle with parsley.
Serve with baguette.