1. In a bowl, add the shrimps, season with salt and pepper. Let sit for a few minutes. 
2. In a pan over low heat, add the olive oil, garlic, and dried chili. Cook on low heat for 5 minutes. 
3. Add the shrimps and smoked paprika. Cook for 5-8 minutes on low heat or until the shrimps are cooked through. Add salt to taste. 
4. Garnish with lemon zest and parsley. Serve with toasted bread. 

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