Begin by thawing the shrimp in a bowl of cool water for about 10 minutes, then peel, devein, and pat them dry.

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

Heat a large skillet over medium-high heat, add olive oil, and sauté the marinated shrimp for 1 to 1.5 minutes per side.

Remove the shrimp, melt butter in the same skillet, add remaining garlic, white wine, and lemon juice; simmer for 2-3 minutes.

Return the shrimp to the skillet, add remaining butter and salt, and toss everything together for another minute.

Serve immediately over pasta, rice, or zucchini noodles, garnished with parsley.