Begin by thawing your wild-caught large shrimp in cold water for about 15 minutes. Remove shells and devein shrimp, then rinse and pat dry.

In a mixing bowl, combine shrimp with 2 tablespoons olive oil, half of the minced garlic, kosher salt, and red pepper flakes. Marinate for 20 minutes.

Heat a large skillet over medium heat and add the remaining oil. Cook marinated shrimp for 1 to 1.5 minutes until golden. Flip and cook for another minute until fully cooked, then set aside.

In the same skillet, melt 3 tablespoons of butter, then stir in the remaining garlic. Sauté for 30 seconds, then add wine and lemon juice, scraping the bottom to deglaze. Simmer for 5 minutes until reduced by half.

Return shrimp to skillet, add 1 tablespoon of butter, and season with salt. Cook for another minute to heat through.

Serve immediately over pasta, rice, or with crusty bread. Garnish with minced parsley.