Pat the prawns dry and season with sea salt. Set aside for now.
Heat the extra virgin olive oil over medium heat until simmering but not smoking. Add garlic and red pepper flakes. Cook over medium heat up to 60 seconds or until the garlic gains some light colour (be careful not to burn it).
Add the prawns and paprika. Cook briefly, tossing regularly, and watching that the flesh turns opaque with a pearly pink colour (about 3 minutes or so; this will depend on the size of the prawns). Remove the pan from the heat.
Stir in sherry, lemon juice and parsley.
Transfer the prawns and sauce to a serving bowl. Serve with your favourite crusty bread.