Jumbo Shrimp with Chile, Garlic and Parsley

6 Tbsp Olive Oil (divided)

2 garlic cloves, pressed

2 Tbsp finely chopped fresh parsley

1/2 tsp crushed red pepper flakes

1 1/2 lbs jumbo shrimp (16-20 size), shelled and deveined

Kosher salt, freshly ground pepper

Lemon wedges (for serving)

Combine garlic, parsley, red pepper flakes, and 4 Tbsp olive oil in a medium bowl.  

Toss shrimp with remaining 2 Tbsp olive oil in another medium bowl and season with kosher salt and pepper.

Grill shrimp over medium high heat, either on a grill or on a grill pan, until cooked through.  Transfer to the bowl with garlic-parsley mixture and toss to coat.  Season with kosher salt and pepper.  Transfer shrimp to a serving platter and pour the garlic-parsley mixture over them.  Serve with lemon wedges to squeeze over.