Begin by thawing the wild-caught large shrimp in a bowl of cool water for about 10 minutes. Once thawed, remove the shells and devein each shrimp, discarding any shells. Pat the shrimp dry with a paper towel to ensure they sear nicely without excess moisture.

In a mixing bowl, combine 2 tablespoons of extra virgin olive oil, half of the minced garlic, ½ teaspoon of kosher salt, and a sprinkle of red pepper flakes. Add the prepared shrimp and toss to coat evenly, allowing the shrimp to marinate for 20 minutes at room temperature for maximum flavor infusion.

Heat a skillet over medium heat and add 2 tablespoons of olive oil. Once shimmering, carefully place the marinated shrimp in the skillet in a single layer. Cook each side for 1 to 1.5 minutes until they are opaque and curled. Remove the shrimp from the skillet and set them aside on a plate.

In the same skillet, reduce the heat to low and add 3 tablespoons of butter, allowing it to melt gently. Once melted, add the remaining minced garlic and sauté for about 30 seconds until fragrant, being careful not to brown the garlic. Next, pour in about ½ cup of white wine or chicken stock along with the juice of half a lemon, stirring to combine.

Allow the sauce to simmer for approximately 5 minutes until reduced by half, thickening beautifully. Return the cooked shrimp to the skillet and stir gently to coat with the sauce. Add the last tablespoon of butter for richness and a final pinch of salt to taste, cooking for an additional minute.

Transfer the succulent shrimp scampi to a serving dish, garnishing with freshly minced parsley for a vibrant touch. Serve immediately over your choice of pasta, rice, or zucchini noodles, alongside crusty bread to soak up that luxurious garlic butter sauce.