Shrimp with Hot Pepper Oil and Ginger

In a small saucepan heat the oil with the pepper flakes until fragrant, about 2 to 3 minutes. Cool and then strain through a fine sieve into a small bowl. Discard the pepper flakes. Rinse shrimp well and pat dry with paper towels. In a heavy 10 inch skillet, cook shrimp in the butter, over moderate heat, turning them until they begin to turn pink, about 1 and 1/2 minutes. Transfer shrimp with a slotted spoon to a bowl. Reduce heat to low and add oil, garlic and gingerroot to the skillet. Cook mixture, covered for 5 minutes, stirring once. Do not allow mixture to brown. Add shrimp with any accumulated juices and cook, covered, until just cooked through, about 8 to 10 minutes. Add cayenne pepper and salt to taste. Sprinkle with parsley and toss mixture well. Serve with rice.