Add White Wine (1/4 cup), then pinch in Saffron Threads (1/2 teaspoon) and let it infuse.
Season the Jumbo Shrimp (12) with Sea Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch).
Thinly slice the Garlic (4 clove).
Finely dice the Shallot (1).
Finely chop the Fresh Parsley (3 tablespoon).
Heat a frying pan over medium heat with Extra-Virgin Olive Oil (2 tablespoon). After 2 minutes, add the garlic and mix with the oil.
Add the shallots 2 minutes later. Season with Sea Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch) and give it a stir.
Add the shrimp seasoned side down. Flip the shrimp 1 minute later.
Add the saffron-infused wine, Lemon Juice (1/2 teaspoon), and 2 tablespoons of the fresh parsley, then give the pan a quick shake. After cooking the shrimp for a total of 2 minutes, remove them from the pan and transfer to a shallow bowl.
Continue to cook the sauce for another 2 minutes to let it thicken up, then pour the sauce all over the shrimp and sprinkle the dish with some fresh parsley, enjoy!