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Remove the head and skin of the shrimp, then devein it. Using a clean cloth or kitchen paper, pat dry the shrimp. Set aside.
Place a large skillet over medium heat. Once hot, add in the olive oil, and half of the raw shrimp, fry it for 2 minutes on each side or until lightly golden. Transfer the fried shrimp to a plate.
Add in the remaining shrimp, fry for another 2 minutes, flip it. Add in the sliced garlic, the chopped coriander stem, and the roughly chopped red chillies. Cook for another two minutes. Add in the first batch of fried shrimp too.
Deglaze the pan with the white wine. With a wooden spoon, gently scrape the pan to loosen any caramelized bits that may have stuck to the bottom.
Turn off the heat, add in the cold butter, mix well to coat the shrimp with the sauce.
Season with some salt, black pepper, and a squeeze of lemon. Serve it with the chopped coriander leaves, some lemon wedges and fresh sliced bread!