Soak shrimp in gin with salt for about 2 hours then drain.
In a thick frying pan and over low fire, saute garlic in olive oil until light golden brown.
With a slotted spoon, remove garlic and set aside.
Increase heat to high and when oil begins to smoke, stir in shrimp until they are deep orange.
Return garlic to pan, toss for 1 minute, then serve hot.