Heat your largest skillet over med-high heat.
Add 3 T. Olive Oil and immediately add a single layer of shrimp—do not crowd the pan. Sauté 2 minutes or just until shrimp become opaque. Add 30 seconds for every size up from 24-30 ct. Sauté in batches and move cooked shrimp to a bowl.
Reduce heat to medium, and add 2 T. butter, 2T. Chopped garlic, 3 T. white wine, sherry, or vermouth, and the juice of 2 lemons. Let this bubble for 2 minutes.
Toss the shrimp back in the pan (for 30 seconds or less!) and add 2 T. chopped fresh parsley.