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Add olive oil in a large skillet over medium-high heat. Add in the butter and allow to melt. Use a wooden spoon or utensil to slowly combine with the oil. Add the garlic and saute 1 - 2 minutes, or until softened and fragrant.
While remaining on medium-high heat, add the wine to deglaze, gently rubbing the bottom of the pan with your wooden utensil. Add in the lime juice, oregano, and cumin. Stir to combine. Add in a dash of hot sauce and stir once again.
Add the prepared shrimp to the pan and saute 4 - 5 minutes, or until they turn pink in color. Flip the shrimp halfway through cooking.
Turn off the heat and sprinkle with fresh parsley. Gently toss to evenly coat the shrimp in the sauce. Serve warm over brown rice or your favorite pasta.