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Heat 2 Tbsp. vegetable oil in a large skillet over medium-high. Add 4 celery stalks, thinly sliced on a diagonal, and cook, stirring occasionally, just until softened, about 2 minutes.
Add 2 lb. large shell-on shrimp, 10 Tbsp. unsalted butter, cut into pieces, 3 Tbsp. Old Bay seasoning, 1 small head of garlic, cloves separated (10–12), and 2 fresh bay leaves and cook, tossing occasionally, until butter is melted and shrimp are opaque, about 5 minutes.
Transfer shrimp to a platter and serve with lemon wedges for squeezing over.