Thaw the shrimp according to the directions on the package, running it under cold water in a strainer. Once fully thawed, preheat a non-stick pan on medium-high heat. Add one tbsp of olive oil until hot. Add shrimp to the hot pan. Season with pink salt, pepper, and minced garlic. Sauté shrimp until fully cooked (no longer translucent). Transfer to a plate and chop into small bite-sized pieces.