Put the olive oil in a large Carbon Steel or Stainless Clad Frying Pan over low heat. There should be enough oil to cover the bottom of the pan by about ⅛ inch; don’t skimp. Add the garlic and cook, stirring, until it turns golden, a few minutes.

Raise the heat to medium-high and add the shrimp, paprika, cumin, and salt and pepper. Stir to combine and continue to cook, shaking the pan to turn the shrimp once or twice, until they’re just opaque at the center and the mixture is bubbly, 3–5 minutes. Garnish with the parsley and serve hot or at room temperature.