"A truffle shaver gets your garlic nice and thin. And it's better than using a razor blade like Paulie in Goodfellas!" — Rachael Ray
Remove the shells and heads from the shrimp; reserve. Devein the shrimp, rinse, and pat dry. In a bowl, toss the shrimp, salt, and baking soda (for crispy shrimp).
In a large skillet, heat the oil over medium. Add the shrimp shells and heads, bay leaf, and chile. Cook, stirring often, until the shells are toasted, 6 to 7 minutes. Strain (discard the shells and heads) and return the oil to the pan. Add the garlic and swirl for 1 to 2 minutes. Add the shrimp and turn up the heat a bit. Toss until the shrimp are opaque in the center, 2 to 3 minutes more. Add the brandy and parsley. Serve immediately.