Jazzmine's Creole Sautéed Gulf Shrimp

1 lb. small shrimp, peeled
½ t. sea salt
2 T. good-quality olive oil
½ t. red pepper flakes (or more to taste)
1 T. garlic, minced
1 T. Italian parsley, minced

---

Rinse peeled shrimp in cold water, then pat dry with paper towels. Toss shrimp with salt and set aside. Heat olive oil in a sauté pan. When oil is almost smoking, add red pepper flakes and cook for 30 seconds. Next, add garlic and sauté an additional 30 seconds. Add shrimp and cook for 1 to 2 minutes, taking care not to over cook. Toss with parsley and serve, with rice if desired. Makes 4 servings.