Let's cook.
Pat the shrimp dry with paper towels to ensure they sear properly and don't steam.
Heat the extra virgin olive oil in a large skillet (preferably cast iron) over medium-low heat.
Add the thinly sliced garlic and red pepper flakes to the oil. Cook gently for 2-3 minutes, stirring occasionally, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.
Increase the heat to medium-high. Add the dried shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until the shrimp turn pink and opaque. Avoid overcooking.
Remove the skillet from the heat. Stir in the chopped fresh parsley and squeeze the juice from the half lemon over the shrimp.
Serve immediately directly from the skillet, accompanied by slices of crusty bread for dipping into the flavorful garlic oil.
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