Season the shrimp with 1 tsp salt.
In a large skillet over medium-high heat, add 2 tbsp olive oil and cook shrimp until it is pink but slightly undercooked, about 2 minutes per side (you will finish cooking it in the sauce later.) Transfer to a plate and set aside, leaving as much oil in the pan as possible.
Add garlic and crushed red pepper and sauté until fragrant, about 1 minute. Add wine and let reduce by half, about 2 minutes.
Add the butter, lower the flame and stir until the butter is melted and the sauce is thickened, about 3 minutes more.
Add the shrimp back into the pan and toss to coat until the shrimp is fully cooked about 2 more minutes, depending on their size. Remove from flame..
Garnish with cilantro and serve with warm, crusty bread.