In a large nonstick heavy skillet over medium-low heat add the oil, when barely starts to simmer add half of the chopped garlic, jelopeno and chili peppers. Adjust the heat to the lowest setting to keep the mixture at that gentle simmer and cook the garlic, stirring occasionally, until the garlic achieves a pale golden color.

Add the shrimp to the skillet, sprinkle generously with salt, pepper. Cook for 4 minutes and add the lemon juice, wine and the rest of the garlic, stir gently and continuously until the shrimp are just cooked, another 4-6 minutes.

Taste the mixture and add a little more salt if needed. Keep the pan over very low heat. Sprinkle the basil and parsley o top of the shrimp, turn off the heat, cover the pan and let it stand for 5 minutes before serving, so the herbs will soften and the mixture

Serve with bread for dipping.