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In a bowl, combine olives, minced garlic, lemon juice, and crushed red pepper. Let stand for 5 minutes to allow the flavors to marry.
Melt butter in a large skillet over medium-high heat. Add olive oil.
Once the butter begins to bubble, add the olive mixture. Sauté for 2-3 minutes.
Pour in the white wine and bring it to a boil. Reduce heat to a rapid-simmer for 5 minutes. Continue cooking until reduced by half.
Pat the shrimp dry and season with salt. Add them to the skillet and sauté for 4-5 minutes or until just opaque. Stir in the parsley and immediately remove the shrimp from the heat (the residual heat will continue to cook the shrimp).
Transfer to a serving bowl. Serve with crusty bread or pasta. Enjoy!