Heat wok over high heat 2-3 minutes
Add 1 tablespoon oil and swirl to coat bottom and sides.
Add 1/2 of the shrimp and cook stirring constantly uintil just opaque, about 1 minute, transfer to a medium bowl.
Re heat wok and repeat process with remaining oil and shrimp.
Return empty wok to medium low heat, melt 1 tablespoon butter, add garlic and cook stirring constantly until fragrant, about 30 seconds.
Off heat, add lemon juice and wine. Wisk in remaining 2 tablespoons butter, add parsleyi and cayenne, season to taste with salt and pepper.
Return shrimp and accummulated jusices to skillet. Toss to combine.
Serve immediately over hot rice.