Gambas Al Ajillo (spanish Garlic Shrimp)

Rinse the 1 1/2 pounds large shrimp with cold water and pat dry thoroughly. Season the shrimp with salt and black pepper generously on both sides.

Heat 1/2 cup extra-virgin olive oil in a wide skillet over medium-high heat. Once the oil appears wavy, add the 8 or more large garlic cloves (thinly sliced lengthwise), 4 small dry red peppers (or 1/2 teaspoon red-pepper flakes), and a pinch of salt. Reduce the heat to medium. Allow the garlic to gently simmer without browning, stirring occasionally, for 2 to 3 minutes.

Increase the heat to high. Add the seasoned shrimp to the pan in a single layer, ensuring not to crowd the pan, and cook for 1 minute. Pour in 1/4 cup white wine and allow it to evaporate, which should take about 2 minutes. Turn the shrimp over and continue cooking until they are firm and pink, approximately 1 to 2 minutes more. Stir in 1/2 cup chopped parsley, then immediately transfer the shrimp to a serving platter or individual bowls. Pour the flavorful sauce from the skillet over the shrimp and serve immediately.