Mince two of the garlic cloves. Toss with the shrimp and 2 Tablespoons of the olive oil the salt and marinate at room temperature for 30 minutes.

Meanwhile, crush 4 of the garlic cloves with a rolling pin or the flat side of a chef's knife. Cook the remaining 4 Tablespoons of oil in and the crushed a 12 inch skillet over medium low heat until the garlic is lightly browned. Remove from heat and allow the garlic and oil to cool. Remove the garlic from the oil with a slotted spoon, squeezing out any excess oil into the skillet. Discard the garlic.

Thinly slice the remaining 6 cloves of garlic. Add the sliced garlic, bay leaf, and chile to the skillet with the oil and cook over medium heat until the garlic is softened, but not browned, about 5 minutes.

Add the shrimp and marinade to the skillet and cook until the oil starts to bubble and the bottoms of the shrimp turn pink, about 2-3 minutes. Flip the shrimp and continue to cook until almost cooked through, 2 more minutes.

Turn the heat to high, and stir in the vinegar and parsley. Cook, stirring constantly, until the shrimp are cooked through, about 30 seconds. Remove the bay leaf and serve immediately. Best if served with bread to dip in the garlicky olive oil.