Peel and mince the garlic.
Remove the heads of the shrimps, peel and clean the tails.
Put olive oil in a skillet over medium heat. Add the shrimp heads.
Reduce heat and simmer for 5 minutes. Add the brandy and simmer until the brandy evaporates. Remove from heat and add 2g of sweet paprika (or La Vera paprika). Stir. Discard the garlic and crush the shrimp heads to get all the concentrated juices. Strain and keep the resulting oil in the fridge.
Cut the tails from the peeled and deveined shrimps. Over a baking paper form two circles with the shrimp tails cut in half lenghtways. Lightly salt. Place another piece of baking paper on top of the formed circles and flatten them out by tapping gently to form a thin layer with the shrimp tails. Store in the freezer for 30 minutes.
Finely chop some parsley. Cut the fresh red chilli.
Serve in a plate making a base with the shrimps oil, then place on top the circle made with the shrimp tails already detached from the baking paper and sprinkle some parsley. Finish with the fresh red chilli. Let it rest for 15 minutes so the shrimps tartar is tempered.