Salad for company. Prep: 20 minutes; Cook: 10 minutes; Stand: 10 minutes.
For Tapas Spread: Arrange all tapas ingredients on a large platter.
For Salad: Whisk together vinegar, honey, and mustard in a small bowl. Whisk in olive oil, and add salt and pepper; set aside. (Dress greens before serving.)
For Shrimp: Toss the shrimp with 3/4 teaspoon salt; set aside for 10 minutes. Warm the olive oil in a large pan, and gently sauté garlic over medium-low heat for 3 minutes or until fragrant and beginning to color. Add shrimp, remaining 3/4 teaspoon salt, crushed red pepper, and smoked paprika; cook over medium heat, turning the shrimp occasionally, for about 3 minutes or until just cooked through. Remove shrimp from pan with a slotted spoon. Add sherry to pan, raise heat to high, and reduce liquid (about 2–3 minutes). Add lemon juice, return shrimp to pan, and toss gently; sprinkle with parsley. Serve immediately.