Step 1Rinse the shrimp and wipe dry with paper towels. Leave them at room temperature for 10 to 15 minutes so they are not ice-cold when they hit the pan.
Step 2Combine the olive oil, garlic and hot pepper in the cazuela. Set it over medium-low heat and warm the pan slowly, gradually raising the heat to medium or medium-high until the oil is hot. Continue to cook until the garlic sizzles and just turns golden, 2 to 3 minutes, stirring occasionally.
Step 3Immediately add all the shrimp and cook until they are firm and curled, 2 to 4 minutes, depending on their size.
Step 4Sprinkle with 2 tablespoons hot water and pinches of sea salt and pimenton. Serve at once right from the pot with the bread for soaking up the delicious oily sauce.