Peel and devein the shrimp, leaving the last shell segment and the tail fin intact. Pat the shrimp dry with paper towels and lightly salt.

Add the olive oil in a large skillet over medium-high heat.

Add the shrimp to the pan and cook until pink, about 3 minutes; then take out of the pan and set aside.

Add the minced garlic and peppercorns to the skillet, and cook, stirring frequently, until very aromatic, about 1 minute.

Add the chicken stock, lemon juice, and lemon zest. Allow to cook and reduce by about half.

Add in the remaining butter, 1 tablespoon at a time, stirring until combined.

Stir in the shrimp and toss gently to combine.

Serve right away, garnished with parsley leaves and lemon wedges if desired.