In a large bowl, using a large spoon, toss the shrimp with the baking soda, Nomad Smoked Spanish Paprika, Sea Salt, and 1/4 cup olive oil. Set aside at room temperature.
Slice the garlic cloves and the chile peppers, placing them in a small bowl as you work. Add the remaining cup of olive oil to the garlic and chiles and set aside, to steep, at room temperature, 1 hour. During this hour, stir the shrimp a few times.
Place the garlic-chile pepper-oil in a 31/2-quart chef's pans. Heat over low heat, until garlic is softened, very fragrant, ever-so-gently sizzling and moving around in the pan by itself, but not browning, 8-10 minutes.
Increase heat to medium-high. Add shrimp and cook, stirring constantly, until turning pink, firming up and just short of being cooked through, 3-4 minutes
Stir in sherry. Turn heat off. Stir in butter. When butter has melted, stir in half the parsley. Portion into desired-sized serving bowls. Serve immediately with garlic sauce drizzled over the tops. Garnish each with remaining parsley.