Spread shrimp on a baking sheet and sprinkle with salt. Let rest for 5 minutes.
In a large skillet, heat 1/4 cup olive oil and garlic over medium high heat until the garlic begins to sizzle. Add 1 pound of shrimp and cook, stirring frequently, until the shrimp is opaque. Transfer shrimp to a container.
Return skillet to heat. Add another pound of shrimp to the skillet and additional olive oil as needed. Transfer cooked shrimp to container. Cook the final pound of shrimp, leaving it in the skillet when done.
Add reserved shrimp to the skillet and lower heat to medium. Add sherry and reduce until sauce slightly thickens. Stir in parsley, lemon juice and salt to taste.