Make the lemon-butter sauce in a skillet. Melt 2 tablespoons of the butter and saute the shallot and garlic until soft and translucent. Add the lemon juice and wine and let reduce by half. Season with salt and pepper, and then add the remaining 14 tablespoons of butter, stirring to combine. Add heavy cream and simmer to thicken. Then, heat to very low while cooking shrimp.