Pamplona's shrimp pil pil

I was craving this dish recently, from the great tapas restaurant Pamplona that used to be in Philly's Wash West neighborhood. Amazingly I found the recipe online (from 1997), but while I was looking I found another that was intriguing. I've combined them here. (This looks like an interesting variation.)

Makes 4 to 6 tapas or appetizer servings.

1 tablespoon coarse sea salt

1 lb. (approx. 12) large shrimp, peeled and deveined

1 cup flour

4 cups cold water

4 cloves garlic, whole 

3 tablespoons olive oil, virgin Spanish preferred

1 teaspoon chopped garlic

2 tablespoons butter
1/2 teaspoon ground paprika.  
1/2 teaspoon crushed chile piquin (I used chili powder)
2 tablespoons dry sherry

1 tablespoon Pastine (a brand of finely chopped chile peppers in vinegar, pickled jalapenos may be substituted)

2 tablespoons lime juice, fresh preferred

Kosher salt to taste

2 teaspoons coarsely chopped Italian parsley

Preheat a large saute pan over medium high heat. Meanwhile, in a medium bowl, stir the salt into water until it has dissolved. soak the shrimp in the cold water for 5 minutes. Drain the shrimp and pat them dry. Roll in flour until well coated, shaking off excess flour.

Add the oil to the hot pan with the whole garlic and allow the oil to get hot but not smoking. Carefully place the shrimp in the pan in a single layer. Cook till golden on both sides, about 3 minutes.

Discard the whole garlic and remove the shrimp. Add the minced garlic and let it cook until its perfume is released, about 1 minute. Add the remaining ingredients, and deglaze the pan. Then return the browned shrimp, and cook 1 minute longer or until shrimp are firm and dry. Serve immediately.