12 jumbo (16/20 count) Florida Gulf shrimp, head- and tail-on, deveined
1/2 cup Spanish olive oil
2 tablespoons chile oil, from jarred Calabrian chiles
4 cloves garlic, thinly shaved on a mandoline
1 Calabrian chile, thinly sliced
1 to 2 teaspoons chopped fresh parsley
1 lemon, cut into 4 wedges, plus for squeezing
1 loaf peasant bread, warmed, for serving
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