Thaw shrimp if frozen; pat dry
Remove shells and tails if desired
Pat dry again; season with salt and black pepper
Heat a large skillet over medium-high heat
Add 1–2 tbsp olive oil or butter (or a mix)
Add minced garlic and cook 30–60 seconds until fragrant
Add shrimp in a single layer
Cook 1–2 minutes per side until pink and opaque
Optional: add chili flakes for heat
Optional: add 2–3 tbsp white wine or lemon juice; simmer 30–60 seconds
Optional: add 2–3 tbsp butter to finish; toss until glossy
Stir in chopped parsley and a squeeze of lemon
Taste and adjust with salt, pepper, and lemon
Serve immediately (avoid overcooking)