Begin by prepping your wild-caught large shrimp. If using frozen shrimp, thaw them in cool water for about 15 minutes. After thawing, remove the shells and devein the shrimp. Rinse them under cold water, then gently drain and pat dry with a kitchen towel to ensure perfect searing later.

In a large bowl, combine the thawed shrimp with 2 tablespoons of extra virgin olive oil, half of the minced garlic, kosher salt, and red pepper flakes. Toss the shrimp well to coat thoroughly. Allow the shrimp to marinate for 20 minutes at room temperature.

Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Once the oil is shimmering, carefully add the marinated shrimp and the remaining garlic. Sauté for 1 to 1.5 minutes on each side, or until the shrimp are opaque and slightly golden. Remove the cooked shrimp from the skillet and set aside.

In the same skillet, reduce the heat to medium-low and add 3 tablespoons of butter. Once melted, add the remaining garlic, stirring briefly to prevent burning. Pour in the white wine and fresh lemon juice. Allow the mixture to simmer for about 5 minutes, stirring occasionally.

Return the shrimp to the skillet along with any accumulated juices. Stir to coat the shrimp in the garlic butter sauce. Add the final tablespoon of butter and sprinkle in the minced parsley, allowing flavors to meld. Serve warm.