Peel Shrimp (1 pound), leaving the tails on. Toss in a bowl with Kosher Salt (1 teaspoon) and allow to sit for 10 minutes.
Add the Extra-Virgin Olive Oil (1 1/4 cup) and Garlic (1/4 cup) to a large cast-iron or other heavy skillet over moderately low heat. You are gently and slowly infusing the olive oil with the garlic flavor. Poaching it, really. Stir occasionally, until the garlic is fragrant and has just barely started to brown.
Throw in the Crushed Red Pepper Flakes (1 pinch) and give it a stir, then add the shrimp to the skillet, keeping the heat moderately low. Keep them all in one layer, don't pile them up.
When they are barely pink on one side, flip them all over and let cook for about a minute. Then remove from heat and allow to finish cooking in the warm oil. The cooking time will vary depending upon the size of the shrimp you buy. Don't walk away! Just remember you don't want to overcook shrimp, but you also should not be eating shrimp that are still grey.
Top with the Fresh Parsley (1/4 cup). Serve with Lemon Wedge (to taste) and crusty bread.