Heat the olive oil in a nonstick skillet over medium-high heat. Add the garlic and red pepper flakes and saute until fragrant. Add the shrimp and cook 1 to 2 minutes per side, until shrimp are almost done. Spray with cooking spray if necessary. Add the parsley, salt, pepper, capers, almonds, olives, sherry, and lemon juice; mix well. Add the butter and cook until butter melts, about 30 seconds. Serve with crusty Italian bread.