Lightly season the shrimp all over with salt and pepper.
Heat the oil in a large skillet over high heat.
Add the garlic and cook until translucent, about 2 minutes.
Add the shrimp and sauté until pink and fully cooked, about 3 to 5 minutes.
Transfer cooked shrimp to a paper-towel lined plate.
In the same pan, over medium-high heat, add the wine, Worcestershire sauce, lemon juice, and stock. Bring to a boil.
Reduce heat to medium and cook until liquid is reduced by half, about 6 - 7 minutes.
Whisk in butter and season to taste with salt and pepper.
Add shrimp to re-heat, tossing to coat well with sauce, for about 1 minute.
Sprinkle with parsley, just before serving.