In a small bowl, stir together garlic, parsley, vinegar, 2 Tbsp oil, and as many chili flakes as you like.
Rinse and drain shrimp & pat dry on a paper towel-lined plate. Season lightly with salt & pepper.
In a large frying pan over medium-high heat, warm 1 Tbsp oil until hot but not smoking. Add shrimp and cook, turning once, until barely pink and almost cooked through.
Stir in the garlic-sherry mixture and cook until fragrant and shrimp are cooked through, about 1 minute. Remove from heat and season to taste with salt & pepper.
