Bring 4 cups water to a boil in a medium saucepot. Add enough salt to make the water taste like the sea. Blanch the shrimp for 30 seconds; drain on a paper-towel-lined plate.
In a large saute pan over medium heat, add the olive oil, chile oil, garlic and sliced chiles. Gently heat for 2 to 3 minutes, just to infuse the oil. Add the blanched shrimp and cook until just cooked through, 1 minute per side. Stir in the parsley and add a squeeze of lemon juice.
Transfer the shrimp to four shallow bowls or crocks. Evenly distribute the sauce over the shrimp. Serve with lemon wedges and slices of warm bread to sop up the juices.
Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved