Pat the peeled and deveined shrimp very dry with paper towels. Thinly slice all the garlic cloves. Having the shrimp dry helps them sear nicely, and thinly sliced garlic releases more flavor without burning as quickly as minced.

In a large skillet (preferably a wide, shallow one), heat the extra virgin olive oil over medium-low heat. Add the thinly sliced garlic and red pepper flakes. Cook gently for 3-5 minutes, stirring occasionally, until the garlic is fragrant and lightly golden, but not browned or crispy. Do not let it burn, as this will make the oil bitter.

Increase the heat to medium-high. Add the dried shrimp to the skillet in a single layer if possible (cook in batches if your skillet is too small to avoid overcrowding). Season with salt and black pepper. Cook for 1-2 minutes per side, just until the shrimp turn pink and opaque. Overcooking will make them rubbery.

If using, pour in the dry sherry or white wine and let it bubble for 30 seconds to cook off the alcohol and deglaze the pan. Stir in the chopped fresh parsley. Give everything a quick stir to combine.

Immediately transfer the Gambas al Ajillo to a warm serving dish. Serve piping hot with plenty of crusty bread for dipping in the delicious garlic-infused olive oil.