Thaw shrimp in cool water if frozen. Peel and devein the shrimp, discarding shells. Rinse and drain well, then transfer to a bowl.

Drizzle shrimp with 2 tablespoons olive oil, half the minced garlic, 1/2 teaspoon kosher salt, and red pepper flakes. Toss to coat and let sit for 20 minutes at room temperature.

In a large skillet, warm 2 tablespoons olive oil over medium heat. Add the shrimp and garlic mixture, spreading evenly. Cook for 1 to 1 1/2 minutes until shrimp begin to turn opaque, then flip. Cook for 1 more minute until golden but not browned. Transfer shrimp to a plate. If garlic bits are dark, remove them from skillet to avoid bitterness.

Melt 3 tablespoons butter in the same skillet over medium heat. Add remaining garlic and cook for 30 seconds until fragrant. Stir in white wine and Meyer lemon juice. Cook for 5 minutes, stirring occasionally, until sauce reduces by half and thickens slightly.

Return shrimp and any accumulated juices to the skillet. Add remaining 1 tablespoon butter and 1/2 teaspoon kosher salt. Sprinkle with parsley, stir gently, and cook for 1 minute until heated through. Serve immediately with sourdough bread for dipping, or over pasta or rice.