In a large skillet, heat the EVOO, 2 turns of the pan, over medium to medium-high heat and melt the butter into it. Add the garlic, chile and shrimp and toss them together in the pan until the shrimp are opaque and firm. Season with sea salt and pepper to taste. Stir in the parsley.
Deglaze the pan with the wine or vermouth and douse the shrimp with the lemon juice.