Prepare and clean your shrimp; pat dry and set aside.
Melt the butter in a medium-sized saucepan over medium-high heat. Once melted, stir in the grated garlic and let it simmer for about 30 seconds, or until fragrant. Keep the garlic moving to prevent it from browning.
Add the lemon juice and white wine, and bring to a light simmer. Add the crushed chilies and finally, the shrimp. Season with salt and pepper. Let the shrimp cook for 2-3 minutes each side, depending on how large they are. Once the shrimp is opaque and curled into a c-shape, it's ready.
With a slotted spoon, carefully remove the shrimp from the pan. In a small cup, add 1/4 cup of cold water and 1 TBSP of cornstarch. Stir until the cornstarch has completely dissolved. Bring the sauce in the pan to a low simmer and slowly whisk the cornstarch mixture into the pan, bit by bit, until the sauce thickens to your liking. Transfer the shrimp back into the pan, toss to coat, and garnish with fresh chopped parsley and lemon zest.