Peel shrimp, leaving tails on; devein, if desired, and set aside.
Melt butter with oil in a skillet over medium-high heat. Cut garlic bulb in half crosswise; separate and peel cloves. Add to butter mixture; saute 2 minutes.
Stir in wine and next 8 ingredients; cook, stirring constantly, 1 minute or until thoroughly heated.
Add shrimp; cook 5 to 6 minutes or just until shrimp turn pink. Garnish, if desired.
Note: If serving over pasta, remove bay leaves.