Pat dry the shrimp and toss them with the herbs, bay, salt and pepper.
Heat the oil in a medium skillet over medium-high.
Add the garlic and shrimp and sear until pink, 2 minutes.
Flip and sear 30 more seconds.
Add the wine and let sizzle and cook off, another minute or two.
Serve the herby, juicy shrimp with some good french bread.
