Peel and de-vein the shrimp. Wash the shrimp and place on a paper towel. Finely chop the garlic. Combine shrimp, breadcrumbs, garlic, parmesan cheese, salt, and pepper in a ziplock bag. Refrigerate overnight. In a large skillet, melt the butter. Add the entire contents of the ziplock bag. Stir occasionaly. Once shrimp begin to turn pink, add wine and juice from the lemon. The breadcrumb mixture will get a thick oatmeal-like consistency. Once all shrimp are fully pink, serve.