In a large nonstick skillet, heat olive oil over medium-high heat. Once hot, add shrimp and season with salt and pepper. Cook for 1 minute per side. Until the shrimp is just turning pink. For smaller shrimp cooking time should be reduced. Set aside.

Reduce the heat to medium-low. Deglaze the skillet with water, add garlic and chilis. Cook for 30 seconds until the garlic is fragrant. Add the garlic chili sauce.

Return the shrimp, toss in the sauce for 1-2 minutes. Remove just the shrimp on a serving plate.

Add butter and parsley to the sauce. Adjust seasoning if needed and simmer for 1-2 minutes. Pour the sauce over the shrimp and serve immediately.