Finely mince 2 garlic cloves. Thinly slice the other two garlic cloves. Set aside the garlic slices.

In a medium bowl, mix together the shrimp, minced garlic, salt, and 1 tablespoon of olive oil. Set the mixture in the fridge to chill for at least 30 minutes and up to an hour.

Once the shrimp has marinated in the garlic and oil mixture, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Cook the shrimp in a single layer in the skillet (you may need to work in batches) for 1 minute on each side or just until the shrimp is pink but still slightly undercooked. Gently transfer the shrimp to a plate using tongs or a slotted spoon, leaving the oil in the skillet.

Add the sliced garlic and red pepper flakes to the hot oil in the skillet and cook for another minute or until the garlic is fragrant.

Add the wine and lemon juice and cook, stirring often, until the liquid is reduced by half - about 2 or 3 minutes over medium heat. Add the butter and cook for another 5 minutes or until the sauce has thickened.

Pour the shrimp into the melted butter sauce, stirring gently to completely coat the shrimp with the buttery sauce. Cook for an additional 1 or 2 minutes until the shrimp is fully cooked.

Top with chopped parsley to serve, and enjoy immediately!