Make sure the shrimp are dry, sauté very briefly in the oil. Once they turn pink, remove from the heat or they will get rubbery. This is about 2 minutes of work. Remove from the pan with a slotted spoon. Cook the garlic in the remaining oil, add some oil if you need to to cook it. Or if you are concerned about eating less fat, use broth at this point. For just the last minute of cooking, add the parsley. Season and just barely heat it again right before serving.  (Recipe #765)