Arrange the shrimp on a clean surface (e.g. a large cookie sheet) so that they are evenly spaced and lay flat. Pat them completely dry with a paper towel. Season with salt and pepper.
Melt butter over medium-high heat in a large skillet or saucepan. When the foam subsides, add in the shrimp all at once. Let them cook for one minute without tossing them around. Add the garlic and cook for an additional minute. Turn the shrimp over and cook for two more minutes. Transfer shrimp to a bowl.
Return skillet to the heat and pour in the wine and lemon juice. Boil the liquid until slightly thickened, about half a minute. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the lemon zest and Herbes de Provence into the sauce. Pour the sauce over the shrimp, season with a little bit more salt and pepper to taste and toss to combine. Serve immediately.