Turn heat to medium and add the shrimps in one layer, adding the spring onions and parsley.
12 fresh shrimps, 2 spring onions, 2 tablespoons fresh parsley
Cook the shrimps on one side till they curl up, then reduce heat and turn shrimps over. Once they are no longer translucent (they are pink and opaque), remove from flame. (Be careful not to overcook them)
Remove the shrimps from pan. Taste remaining sauce in the pan for salt, adding more if necessary and add red chilli flakes.
¼ teaspoon red chilli flakes
Deglaze the pan, using the balsamic vinegar (or liquid of your choice) reducing the sauce till syrupy.
2 tablespoons balsamic vinegar
Turn off the heat and return the shrimps to the pan, to coat evenly in the sauce.
Sprinkle with salt to taste, black pepper and more fresh parsley. Serve with lemon wedges.
1 teaspoon black pepper, 1 teaspoon fresh parsley, ½ lemon