Mince the garlic and set it aside for 10 minutes to allow its healthful compound allicin to develop.
Heat a large skillet, add the oil, and sauté the garlic until soft.
Stir in the pimentón and then add the shrimp in one layer (if they don’t all fit, cook them in two batches).
Cook for 1 minute and then flip the shrimp and cook for another minute until opaque.
Squeeze the juice of the lemon over the shrimp and serve.
Yields 4 appetizer or 2 main dish servings.