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Bloom the saffron. In a small bowl, stir together the ground saffron and water. Set aside to bloom for 10 minutes or so.
Saute the garlic. In a large saucepan over medium heat, warm the olive oil. When the oil shimmers, add the garlic and stir until fragrant, about 30 seconds.
Make the poaching liquid. Add the bloomed saffron water, wine, and lemon zest and juice. Bring the liquid to a simmer.
Poach the shrimp. Add the shrimp and season with a pinch of salt. Poach on one side for about 1 to 2 minutes, then flip and poach until the shrimp has just turned pink, about 1 minute more.
Finish and serve. Immediately remove the pan from the heat and stir in the parsley. Transfer the shrimp and its poaching sauce to a shallow serving bowl and serve immediately.