Clean and devein shrimp, if necessary. Mince garlic. Zest lemons, then cut into wedges.
Preheat broiler to high. Toss shrimp in a bowl with garlic, lemon zest, smoked and sweet paprika, red pepper flakes, salt, and oil. Mix well so that shrimp are coated with mixture.
Set aside for 15 minutes. (This is totally an optional step, but it increases the flavor of the final dish. I find it to be a good time to make a salad, pull out the olives and bread and cheese, or pour yourself a glass of wine.)
Pour shrimp and marinade onto a baking sheet or in a cast iron pan. Broil for 7 minutes, or until pink and done inside. Remember the shrimp will continue to cook once out of the oven, so cook them until they JUST turn pink.
Serve immediately, garnished with lemon wedges. If there are leftovers, they are terrific the next day, served cold over a salad.
These can also be skewered and grilled, or cooked stovetop in a hot skillet.