Yummy shrimp and easy to make. Sounds like a lot of butter but you don't serve a lot of sauce with the shrimp and you can keep the extra sauce for other uses. I have poached lobster and fish in the remaining sauce for other meals.
In large saucepan combine all ingredients except shrimp and butter.
Bring sauce to a simmer and start incorporating the butter a couple of cubes at a time. When butter is melted add a couple more keep stirring until butter is melted. Don't add butter all at once it won't emulsify into a sauce.
When you have four pieces of butter left add the shrimp and keep incorporating the butter. Cook just until the shrimp is pink.
Serve the shrimp with sauce ladled over it and lots of crusty bread to soak up the sauce.