If the shrimp have shells on, peel them off and lay out on a flat surface, such as a cutting board.
Sprinkle a combination of the herb blend on both sides of the shrimp.
On medium heat, melt the butter in a medium saute pan.
Once frothy, add the garlic and stir around until fragrant.
Pour in 1/4 cup dry white wine (or chicken stock) and let simmer for just a few seconds.
Add the shrimp to the pan quickly. They cook fast and you want them to all cook at the same time.
Let the shrimp sit for about 2 minutes, then flip to cook the other side. You want them to turn pink and be opaque looking.
Put the cooked shrimp in a bowl for serving. I sprinkle a little grated Parmesan cheese on top.