Warm ⅓ cup of extra-virgin olive oil in a frying pan over medium heat. Cook 8 sliced garlic cloves and 4 small dried cayenne peppers until the garlic is golden.
Add 15 peeled jumbo shrimp, patted dry, in one layer and season with salt and pepper. After about 2 minutes, turn them and pour in ⅓ cup of white wine.
Cook for about 2 minutes more, until the shrimp are pink and opaque. Sprinkle with chopped parsley.
