Thaw wild-caught large shrimp in a bowl of cold water. Remove shells and devein shrimp; rinse under cold water and pat dry.

In a large bowl, combine shrimp with 2 tablespoons of olive oil, half of the minced garlic, kosher salt, and red pepper flakes. Marinate for 20 minutes.

Heat a skillet over medium heat with the remaining 2 tablespoons of olive oil. Cook marinated shrimp for 2-3 minutes until opaque and golden. Set shrimp aside.

In the same skillet, melt 3 tablespoons of butter and add the remaining minced garlic. Sauté for 30 seconds, then add wine or chicken stock and lemon juice. Simmer for 5 minutes.

Return shrimp to the skillet, add last tablespoon of butter and parsley. Stir gently to coat shrimp and heat through for 1 minute before serving.