1. Butterfly the shrimp, so each can be opened flat like a book.
2. In a large skillet over medium heat, warm the olive oil. Add the garlic, red pepper flakes, and salt. Saute gently until the garlic softens but is not browned, about 2 minutes.
3. Add the shrimp, placing them opened flat on the bottom of the pan so they do not curl too much.
4. Saute, turning once, until they are opaque, about 2 minutes on each side.
5. Add the wine. Stir and cook for an additional 30 seconds to allow alcohol to evaporate.
6. Sprinkle with parsley and serve immediately.

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