Gather all ingredients before starting the recipe.
Pre heat oven to 450℉
Remove shells and devein 5 large uncooked shrimp per person, leaving the tails on. Season with kosher salt and freshly ground black pepper and set aside until ready to cook.
Add 1 large shallot, 12 cloves garlic and 1/2 bunch fresh parsley to a food processor and pulse until finely chopped.
Heat 1/2 cup olive oil and 1/2 cup unsalted butter to a medium skillet over medium high heat.
Add chopped herbs and garlic to warm butter and oil, stir to combine, reduce heat to medium and gently simmer for about 6-8 minutes, or until the garlic and onion become soft.
Add 1 tbsp white wine and 1 pinch nutmeg and season with kosher salt and freshly ground black pepper.
Remove garlic butter from heat and top with 5 large uncooked shrimp per person
Transfer skillet to pre heated 450℉ and cook for 3-4 minutes, or until the shrimp turn pink. Turn the shrimp and cook for another 2-3 minutes.
