Texas style skillet scampi

Ingredients:

2 pounds headless shrimp with shells (about 40 medium shrimp)
1/4 cup finely chopped parsley
1 cup melted butter
4 cloves garlic, chopped
1 cup melted butter
4 cloves garlic
1 cup extra virgin olive oil
8 peppercorns
1 teaspoon salt
6 dried chile japones (Japanese peppers)

Preparation:

Rinse the shrimp in cold water and pat them dry with a towel.
Combine the parsley, melted butter and garlic. Set aside.
Heat the olive oil in a skillet on high.
Saute the peppercorns, salt and japones in the skillet for 1 minute.
Add the shrimp and saute for 2 1/2 to 3 minutes.
Add the buttery mixture and continue to cook for 1 more minute.
Serve on a warm serving platter with some good crusty bread.
Have a stack of napkins nearby and start shelling and dipping the shrimp in the butter sauce.