Trim the ends from the Brussels sprouts and peel off any of the tough outer leaves. Halve each sprout length-wise, and thinly slice. Alternatively, you can use a mandoline, but I actually think it's faster with your knife.

In a small skillet, heat the olive oil over medium heat. Add the garlic, thyme, and pimenton and remove from the heat. Whisk in the lemon juice and salt.

Toss the vinaigrette with the sprouts, shallots, and almonds. Taste for seasoning and add more lemon juice or salt as necessary. Transfer salad to a serving platter and top with the manchego shavings and a sprinkle of pimenton.