Pour 1/4 cup of the marinade over shrimp in large resealable plastic bag or glass dish; turn to coat well. Refrigerate 15 minutes. Remove shrimp from marinade. Discard any remaining marinade.
Heat oil in large skillet on medium-high heat. Add shrimp; cook and stir 4 minutes or just until shrimp turn pink. Add remaining 1/4 cup marinade; cook and stir 1 minute. Sprinkle with parsley.
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