Remove shrimp from the shell and de-vein. Rinse under cold water and drain on paper toweling. Pat dry. In a large skillet, heat butter and oil. Sauté onion and garlic until translucent. Add wine, lemon juice, parsley, and seasonings. Drop in shrimp and cook about 5 minutes or until firm. Transfer to ovenproof platter. Broil briefly until tops are browned.