Cook quinoa according to package direction.
Add dried parsley leaves just before turning off heat.
Toss or fluff with a fork and cover.
Season the shrimp thoroughly with salt and pepper.
Heat a large saute pan over medium-high heat.
When the pan is hot, add enough oil to lightly coat the pan.
Add the shrimp and quickly saute until just starting to turn pink, but not cooked through.
Remove from the pan and set aside.
Add the minced garlic and saute just until they begin to brown then add the bird's eye chili peppers, cook another 30 seconds.
Add the lemon juice, white wine, and stock, and reduce by ⅔, about 5 minutes.
Add the shrimp back to the pan and swirl in the butter.
Finish with the parsley and check for seasoning.
Garnish with lemon slices and serve over rice or quinoa or combination of both.