Pat the shrimp dry with paper towels, then sprinkle salt over them.

Place the olive oil and garlic in a large non-coated skillet and heat over medium-low heat until the oil shimmers and the garlic begins to sizzle gently. Cook until the garlic is very fragrant but not colored, 2 to 3 minutes, reducing the heat if necessary. Add the shrimp and cook, stirring, until they just begin to turn pink, about 3 minutes.

Season with salt to taste, stir in the parsley and cook for a few seconds longer. Serve the shrimp with plenty of French bread alongside.

Serves 4 or 5 as a tapa, 2 or 3 as a light main course.