To begin, pat the shrimp dry with paper towels and season them lightly with salt and pepper. Drying the shrimp thoroughly helps them cook quickly and evenly, ensuring a good sear.

Place a large, heavy skillet over medium heat and add the olive oil. Allow the oil to warm until it begins to shimmer but not smoke; this helps infuse the oil with the garlic and chili without burning them.

Add the sliced garlic and dried red chili (if using) to the warm oil. Cook gently, stirring occasionally, for about 2 minutes or until the garlic becomes golden and fragrant. Keep the heat moderate to avoid burning the garlic, which can make the dish bitter.

Increase the heat to medium-high, then add the seasoned shrimp to the skillet in a single layer. Sauté for 1-2 minutes, letting the shrimp cook undisturbed initially to develop a slight crust.

After 2 minutes, flip the shrimp and cook for another 1-2 minutes until pink and opaque. The shrimp should be tender but not overcooked, as they will continue cooking slightly in the hot oil even after being removed from the heat.

Remove the skillet from the heat and add the fresh chopped parsley, stirring gently to coat the shrimp in the garlic infused oil. The parsley adds a fresh, vibrant touch that balances the rich flavours of garlic and chili.

Taste and adjust seasoning if needed, adding a pinch more salt or pepper to your preference. Stir one last time to ensure each shrimp is coated in the flavourful oil and herbs.

Transfer the shrimp and garlic oil to a warmed serving dish. Garnish with lemon wedges on the side, allowing guests to add a squeeze of fresh lemon juice for added brightness. Serve with crusty bread to soak up the delicious garlic-infused oil, and enjoy the traditional flavours of Spain’s coastal cuisine.