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In a medium bowl, toss the shrimp with 1 teaspoon salt. In a 12-inch skillet, combine the oil, paprika, pepper flakes and garlic. Cook over medium, stirring occasionally, until the mixture is fragrant and rust-colored and the garlic is golden brown, about 2 minutes.
Add the shrimp in an even layer and cook without stirring until pink on the bottoms, about 1 minute. Flip each shrimp and cook until opaque throughout, about 1 minute longer. Off heat, stir in the parsley. Transfer to a wide, shallow serving dish and serve with lemon wedges.