Begin by thawing the wild-caught large shrimp in cool water for about 15-20 minutes. Remove the shells and devein the shrimp. Rinse them under cold water, then pat dry with paper towels.

In a large bowl, toss the prepared shrimp with 2 tablespoons of extra virgin olive oil, half of the minced garlic, kosher salt, and red pepper flakes. Allow to marinate for at least 20 minutes at room temperature.

Heat a large skillet over medium heat and add the remaining tablespoon of olive oil. Once hot, add the marinated shrimp and cook for about 1 to 1.5 minutes per side until they turn opaque. Remove and set aside.

In the same skillet, reduce heat to medium-low and add unsalted butter. Once melted, add remaining garlic and sauté for about 30 seconds. Pour in white wine and lemon juice, stirring to combine. Let sauce bubble for about 5 minutes until it thickens.

Return the cooked shrimp to the skillet, gently stirring to coat. Cook for an additional minute until heated through and well coated.