Pat shrimp dry and season with salt and pepper.
Heat the olive oil and 3 tbsp. of butter in a large sauté or frying pan over medium-high heat.
When the butter and oil are hot—but not smoking—add the garlic and sauté until fragrant, about 1 minute. Be careful not to overcook, as it will become bitter.
Add the shrimp in a single layer and sauté for about 1 to 1 1/2 minutes per side. Depending on the size of your pan, cook in batches, as needed.
Sauté shrimp until the exterior turns pink and the flesh just turns opaque and firm. Remove the shrimp from the pan with a slotted spoon to a bowl or plate and set aside.
Add the stock and wine and cook until the liquid is reduced by about half.
Reduce heat to medium and add lemon zest and juice.
When fully incorporated, add the remaining 3 tbsp. of butter and swirl into the pan sauce until completely melted, blend until the sauce has thickened enough to coat the back of a spoon.
Return the shrimp to the pan, spooning the pan sauce over the shrimp.