1. Smash five garlic cloves with broad side of a chef's knife, place them in a large skillet with olive oil, adjust burner to medium-low, and gently cook, stirring occasionally, until garlic is light golden, about 7 minutes. Off heat, allow garlic and oil to cool, then remove and discard garlic pieces, reserving oil.
2. Mince one of the remaining garlic cloves and set aside. Thinly slice remaining six cloves and add them, along with salt, pepper flakes, paprika, and bay leaf, to garlic oil in skillet. Adjust burner to medium-low and heat mixture until it just begins to sizzle and garlic slices are light gold but not brown, about 4 minutes.
3. Add shrimp, spreading into a single layer, and cook, without moving them, until they've turned opaque on the bottom, about 3 minutes. Using tongs, turn shrimp over and continue cooking until they're opaque almost all the way through, about 1 1/2 minutes longer. Add sherry, parsley, and minced garlic, increase heat to high, and cook, stirring constantly, until oil and shrimp juices bubble hard, about 30 seconds. Serve at once with lemon wedges.
Source: Hannaford fresh Magazine, May - June 2008