Gambas al ajillo con pimientos del piquillo

Toast the baguette slices in a preheated oven at 200 degrees Celsius, about 400 degrees Fahrenheit, for about five minutes.

Heat a fry pan over medium heat with the olive oil.

Thinly slice the garlic and the jarred roasted red peppers.

Pat the shrimp completely dry on paper towels and season with sea salt and black pepper.

Add the sliced garlic to the hot oil and move it around continuously so it sautés evenly, about 30 seconds, until fragrant but not browned.

Add the shrimp in a single layer and cook one minute per side, about two minutes in all, until cooked through.

Add the smoked paprika and the sliced peppers and mix quickly.

Take the pan off the heat, spoon the mixture over the slices of toast and garnish with fresh parsley.