Thaw shrimp in cool water for 10-15 minutes, remove shells, devein, rinse, and drain.

Marinate shrimp with 2 tablespoons of olive oil, half the garlic, salt, and red pepper flakes for 20 minutes.

Cook marinated shrimp in a skillet with remaining olive oil for 1-1.5 minutes per side until opaque.

In the same skillet, melt 3 tablespoons of butter, sauté remaining garlic, add grape juice or stock and lemon juice, simmer for 5 minutes.

Return shrimp to the pan, stir in last tablespoon of butter, adjust salt, and cook for an additional minute.