Place olive oil in a large skillet or a wok over high heat. In a large bowl combine the cleaned shrimp, salt, pepper, salt, garlic, and lemon juice. Toss to combine and coat the shrimp. When the oil is hot, add the shrimp mixture and stir, turning the shrimp after 1 mute to cook on both sides over high heat. It is important not to over cook the shrimp. The sauté technique takes only 2-3 minutes to cook and glaze the shrimp, while keeping them plump and moist. Remove the pan from the heat when the shrimps are pink, and no longer translucent. Sprinkle freshly grated parmesan cheese over the shrimp, and place pan under a hot broiler for a few seconds to caramelise the cheese. Serve with a crusty artisan bread baguette. Serves 2.