Put 1 teaspoon of kosher salt and 1 tablespoon of olive oil in a bowl that is unresponsive
Using a microplane grater, separate one garlic clove and add it to the mixture
Whisk to combine
Cut the rest of the garlic into small pieces with a good chef's knife
Next, chop the parsley into large pieces and set both of them away
Zest the lemon with a microplane grater, and then squeeze the juice out of it. Put them both away
Get the rest of the items together, measure them out, and have them ready
Add the remaining olive oil to the deep, wide pan and place it over medium-low heat
Add the shrimp all at once when the oil begins to shimmer
Remove the shrimp from the heat and cook until they are just beginning to turn pink on one side
After that, turn them over and continue cooking until the other side is also pink
Remove the shrimp from the skillet and transfer them to a platter
In the same pan, add the chopped garlic and stir continually for about 2 minutes, or until it softens and begins to smell nice
Add the white wine and swirl with the garlic to clear the pan
Add the red pepper flakes, crushed, and a pinch of salt
Mix everything together until the butter melts
Return the shrimp to the pan to reheat for approximately 1 minute
Remove from the heat and stir in the lemon zest, lemon juice, and parsley. Transfer to a platter and serve immediately
