In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, around 2-3 minutes. Add the garlic and continue cooking while stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and tent with foil to keep them warm.
In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered until reduced by half.
Divide the shrimp out and place onto 4 plates. Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley. Enjoy!