1. For frozen shrimp, defrost overnight or quick-defrost by running under cold water in a colander. By this method, the shrimp should no longer be icy after three minutes. Afterward, drain the shrimp thoroughly and blot the moisture with paper towels.
2. Toss the shrimp with pepper, salt, and a tablespoon of olive oil. Then, bring a skillet to heat over a medium-high stove.
3. Pour the remaining olive oil into the skillet and let it cook to hotness. Then, spread the shrimp in a single layer inside the pan. Ensure the skillet is big enough for this purpose, so you don’t have to cook in batches.
4. Let the shrimp cook untouched for two minutes, by which they’ll begin to curl and turn pinkish underneath. Then, flip them quickly and col for about a minute, after which they’ll completely curly and look pink and translucent.
5. Take the shrimp to a serving platter and garnish with the minced parsley. Then, serve with lemon wedges.

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