Thaw the shrimp in cold water for about 10 minutes, then peel, devein, and rinse.

Marinate shrimp with 2 tbsp olive oil, half the minced garlic, salt, and red pepper flakes for 20 minutes.

In a skillet over medium heat, add 2 tbsp olive oil, then sauté marinated shrimp until opaque, about 1-1.5 minutes per side.

Melt 3 tbsp butter in the same skillet, add remaining garlic, and cook until fragrant.

Pour in ½ cup wine or stock and lemon juice. Simmer for about 5 minutes until sauce reduces by half.

Return shrimp to the skillet, stir in 1 tbsp cold butter, and adjust salt to taste.

Serve warm, garnished with chopped parsley and enjoy with pasta, rice, or zoodles.