Thaw the wild-caught large shrimp in a bowl of cool water for about 10–15 minutes. Peel and devein the shrimp, rinsing under cold water.

In a mixing bowl, add the shrimp, drizzle with olive oil, half of the minced garlic, kosher salt, and red pepper flakes. Toss to coat and marinate for 20 minutes.

Heat a large skillet over medium-high heat. Add the remaining olive oil and arrange the marinated shrimp in a single layer. Cook for 1–1.5 minutes on each side until opaque and pink, then set aside.

In the same skillet, reduce heat to medium, melt butter, add remaining minced garlic, and sauté for 30 seconds.

Pour in white wine and fresh lemon juice. Simmer for 5 minutes until the sauce thickens.

Return the shrimp to the skillet, stir to coat in the sauce, sauté for additional 1–2 minutes, and garnish with minced parsley.