Gambas al Ajillo - or dippable garlic and white wine shrimp in no time

Pat the shrimp dry with paper towels, then season with sea salt. Let it stand for at least 5-10 minutes.

Add the chopped garlic, chili flakes, and the small, crispy rings of parsley stems to the cold oil. Turn the heat to medium and warm until the garlic 'starts to dance'. It must not brown, otherwise it will become bitter!

Add the shrimp to the seasoned oil! Cook in the oil over medium heat, stirring and shaking frequently, until it turns a vibrant reddish-pink color - this takes approximately 2-3 minutes.