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In a large bowl, combine the shrimp, olive oil, minced garlic, lemon zest, and a heaping tablespoon of Calabrian chiles
Stir to coat the shrimp thoroughly, then let it marinate for 15 minutes
Heat a large skillet over medium-high heat. Without oiling the pan, add a batch of the shrimp in a single layer
Cook the shrimp on both sides to get some good color around the edges, about 1 minute per side
Dump the shrimp onto a plate, and repeat with the rest of the shrimp
Add the sliced garlic to the pan and quickly stir it to keep it from burning, about 30 seconds
Slowly pour in the wine, stirring and scraping the bottom of the skillet
Squeeze in the lemon juice, add 1 teaspoon of the Calabrian chiles, add a pinch of salt and pepper to taste
Stir and let the light, yummy sauce cook for 2 to 3 more minutes, so the sauce can reduce slightly
Turn off the heat and add the shrimp to the skillet
Make space in the center of the pan and add the butter
Stir and let the butter melt, tossing the shrimp in the sauce as it melts
Add the chopped parsley and stir, then serve immediately with chunks of warm, crusty bread