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Pat the shrimp dry with paper towels.
Season the shrimp with Old Bay seasoning and salt on both sides.
Heat the butter and olive oil in a large skillet over medium-low heat.
Add half of the shrimp and cook for 2 minutes.
Flip and continue cooking for another 1–2 minutes, or until the shrimp begin to curl and turn opaque. Transfer the shrimp to a large plate.
Repeat the process with the remaining shrimp and transfer them to the plate once cooked.
Add the garlic to the skillet and saute for 30 seconds.
Carefully add the white wine, scraping the pan to loosen any brown bits. Let cook until reduced by half, about 4–5 minutes.
Stir the lemon juice and chopped parsley into the pan. Add the shrimp back to the pan and stir to coat.
Serve warm.