Add enough olive oil to coat a large sauté pan. Heat the pan over medium high heat.

Whisk eggs with the lemon zest and 1 tablespoon of parsley.

Rinse and dry the shrimp. Season with salt and pepper. Lightly dredge shrimp in flour shaking off excess. Dip each shrimp into egg mixture, dripping off any excess batter.

When oil is very hot cook shrimp in batches until golden brown on both sides. Set aside on paper lined sheet pan. You may have to add oil to keep pan coated.

Pour out any oil from the skillet. Add wine and lemon juice. Reduce for a few minutes. Begin adding butter tablespoon at a time. When sauce has thickened take off the heat.

Return shrimp to pan, add remaining parsley and lemon zest. Turn shrimp to coat in the sauce. Serve immediately.