Step 1
Drain one 16-oz. jar Napa cabbage kimchi in a mesh sieve set over a small bowl. Squeeze as much brine out of kimchi as possible. Measure out ½ cup brine (it’s okay if you have less) and set aside; discard any excess. Coarsely chop half of kimchi; finely chop remaining kimchi. Set aside separately.
Step 2
Heat 1½ tsp. extra-virgin olive oil in a large skillet over medium. Cook 3 oz. bacon (3–4 slices), finely chopped, stirring often, until browned and crisp, 9–12 minutes. Transfer to a medium bowl with a slotted spoon.
Step 3
Add reserved finely chopped kimchi to pan with bacon fat and cook, stirring often, until softened and deeply browned, 5–7 minutes. Add 2 garlic cloves, finely grated, and cook, stirring, just until fragrant, about 1 minute. Add remaining 1 Tbsp. extra-virgin olive oil, then 1 cup panko, ¼ tsp. Diamond Crystal or Morton kosher salt, and ¼ tsp. freshly ground pepper; cook, stirring, until panko is deep golden brown and mixture is dry and crisp but not clumpy, 5–7 minutes. Transfer to paper towels to drain. Wipe out pan and reserve.
Step 4
Season 1½ lb. large shrimp (16–20), peeled, deveined, with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ¼ tsp. freshly ground pepper. Set aside.
Step 5
Bring 1 cup dry white wine, reserved brine, and remaining 1 garlic clove, finely grated, to a simmer in reserved skillet over medium heat. Cook until sauce is reduced by half, about 4 minutes. Add 6 Tbsp. unsalted butter; cook, stirring often, until melted and sauce is thickened, about 2 minutes. Add reserved shrimp, reserved coarsely chopped kimchi, remaining ¼ tsp. Diamond Crystal or Morton kosher salt, and remaining ¼ tsp. freshly ground pepper; cook, stirring often, until shrimp are pink and cooked through, about 4 minutes. Remove from heat.
Step 6
Stir panko mixture and ¼ cup finely chopped parsley into bacon and scatter over shrimp mixture. Serve with baguette or other crusty bread if desired.