Separately, grill the shrimp over high heat for 1 minute. Sauté the garlic until fragrant but not browned. Toast the rice, then gradually add the fish stock, stirring constantly. Once the stock is absorbed, continue cooking with water. In the last 5 minutes, add the shrimp and continue cooking. At the end, add coarsely chopped parsley to the rice, turn off the heat, and let it rest for a couple of minutes.

Serve with chilled Sauvignon Blanc.