Whisk the olive oil, garlic, lemon zest, chili, paprika and salt. Toss with the shrimp and refrigerate 20–30 minutes. Add the lemon juice only in the last 5 minutes — acid starts to cook shrimp if left too long.
Heat the grill to high and oil the grates well. Thread the shrimp on skewers or use a grill basket so none fall through.
Grill 2–3 minutes per side, until the shells are charred in spots and the flesh is pink and opaque, curled into a loose C. A tight O means overcooked.
Pile onto a platter, scatter with parsley, squeeze over lemon and serve with grilled bread to mop up the juices.
