In a very large, deep skillet, heat the olive oil until shimmering. Add the garlic, chili flakes (or fresh) and parsley cooking over moderately high heat for 10 seconds, stirring. Add the shrimp and cook over high heat, stirring once, until they are pink and curled, 3 to 4 minutes. Season with salt and transfer to small bowls and drizzle with Sicilian Lemon Balsamic to taste. Serve with crusty bread.