Toss the shrimp with 1 teaspoon of kosher salt in a bowl and let stand for approx 10 minutes.
Meanwhile, in a 9- to 10-inch enameled cast-iron skillet, combine the garlic and the Garcia de la Cruz Hot Chili Extra Virgin Olive Oil. Cook over low heat, stirring occasionally, until the garlic is very fragrant and just starts to brown, 8 to 10 minutes approx. Add the chile and cook, stirring, until fragrant, 15 to 30 seconds.
Add the shrimp to the skillet and cook over low heat, stirring and turning the shrimp occasionally, until barely pink, about 5 minutes. Stir in the parsley, sherry, lemon zest and a generous pinch of salt. Remove from the heat and let stand until the shrimp are cooked through, 3 to 5 minutes. Serve in the skillet, passing crusty bread at the table
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