Peel shrimp, leaving tails on; devein, if desired, and set aside.
Melt butter with oil in a large skillet over medium-high heat. Separate and peel garlic cloves. Add to butter mixture, and sauté 2 minutes.
Stir in dry white wine and next 8 ingredients; bring to a boil. Boil, stirring occasionally, 8 to 10 minutes or until reduced by half and thoroughly heated.
Add half of shrimp. Cook 5 to 6 minutes or just until shrimp turn pink; remove with a slotted spoon. Cook remaining shrimp 5 to 6 minutes or just until shrimp turn pink. Serve with warm broth.