Thaw shrimp in cool water for about 15 minutes, shell and devein them, then rinse under cool water.

Combine shrimp with 2 tablespoons olive oil, half of the minced garlic, salt, and red pepper flakes; toss and marinate for 20 minutes.

Heat skillet, add 2 tablespoons olive oil, cook marinated shrimp for 1 to 1.5 minutes per side until opaque; set aside.

Lower heat, melt 3 tablespoons butter, add remaining garlic, sauté for 30 seconds, then deglaze with wine and lemon juice, simmer for 5 minutes.

Return shrimp to skillet, add remaining butter, pinch of salt, cook for 1 more minute.

Serve shrimp scampi with minced parsley as garnish, over pasta, zucchini noodles, or with crusty bread.