Begin by thawing the wild-caught large shrimp in cool water for about 10 minutes. Once thawed, remove the shells and devein each shrimp. Rinse under cold running water, then set aside.

In a mixing bowl, combine the thawed shrimp with olive oil, half of the minced garlic, a pinch of kosher salt, and red pepper flakes. Toss together until coated and marinate for 20 minutes.

Heat a large skillet over medium heat and add olive oil. Once shimmering, add the marinated shrimp and cook for about 1 to 1.5 minutes on each side until golden and opaque. Transfer shrimp to a plate.

In the same skillet, lower the heat slightly and add butter until melted. Add remaining minced garlic and sauté for about 1 minute. Pour in white wine (or chicken stock) and lemon juice, letting it simmer for 5 minutes.

Return cooked shrimp to the skillet, gently stirring them in the sauce. Adjust seasoning with more salt if necessary. Heat for another minute to warm through, then garnish with parsley before serving.