2 pounds large shrimp (about 28), shelled, leaving the tail and the first joint of the shell intact, and deveined
1 1/2 teaspoons salt
8 garlic cloves, sliced thin lengthwise
1/2 cup olive oil
1/4 pound thick-sliced cooked ham, chopped
1/4 teaspoon dried hot red pepper flakes
1 red bell pepper, chopped
1/3 cup sherry (recommended: Oloroso)
Minced fresh parsley leaves, for garnish if desired
Slices of crusty bread as an accompaniment
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