Pat the shrimp dry with paper towel and sprinkle with salt and pepper. Heat a large skillet over medium-high heat and drizzle with olive oil. Add garlic and chili peppers and saute until fragrant, about 30 seconds, stirring frequently.
Add shrimp to the pan and cook for 2-3 minutes per side, or until bright pink, turning once. Serve warm garnished with parsley and lemon wedges.