In a large skillet, heat the Nowa Olive Oil over medium heat. Add the garlic slices and red pepper flakes. Cook for 1-2 minutes, stirring frequently, until the garlic is golden and fragrant, but not burnt.

Raise the heat to medium-high and add the shrimp to the skillet and season with salt. Cook the shrimp for about 1-2 minutes per side, until they turn pink and opaque.

Remove the skillet from the heat and stir in the lemon juice and fresh parsley. Toss everything together to coat the shrimp in the garlicky oil.

4. Serve the gambas al ajillo immediately with crusty bread for dipping into the flavorful garlic oil. Enjoy!