• Heat 1 ½ Tablespoons olive oil in a heavy skillet over high heat until it just begins to smoke. Place 1 pound shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
• Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
• Stir in 6 minced garlic cloves and ¼ teaspoon red pepper flakes; cook and stir 1 minute. Stir in 3 Tablespoons lemon juice, 1 Tablespoon caper brine, 1 ½ teaspoon cold butter, and half the parsley.
• Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 ½ Tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
• Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
• Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.

Cook's Note:

• Serving the shrimp on top of a nice toasted sourdough is delectable, but if you really want to bring this right over the top? Find yourself a good quality cajun style brat or sausage. Remove casings, cut up and saute in a separate pan with about 1 teaspoon of olive oil while the butter sauce is rendering for the garlic shrimp.