Add a ¼ cup of hot wine to a bowl (I heated the wine in a sauce pan to just before it boils), then pinch in ½ teaspoon of saffron threads and let it infuse, meanwhile thinly slice 4 cloves of garlic, finely dice 1 shallot, finely chop a handful of fresh parsley and season 12 jumbo shrimp that have been peeled and deveined with sea salt and freshly cracked black pepper

Heat a fry pan with a medium heat and add 2 tablespoons of extra virgin olive oil, after 2 minutes add the slices of garlic and mix with the oil, 2 minutes later add the diced shallot, season with sea salt and black pepper and mix it all together, then add the shrimp seasoned side down, 1 minute after adding the shrimp flip them, then add the saffron infused wine, a squeeze of fresh lemon juice and about 2 tablespoons of the freshly chopped parsley and give the pan a quick shake

After cooking the shrimp for a total of 2 minutes remove them from the pan and transfer to a shallow bowl, continue to cook the sauce for another 2 minutes to let it thicken up, then pour the sauce all over the shrimp and sprinkle the dish with some freshly chopped parsley, enjoy!