Combine butter and oil in a pan over medium heat. Add shrimp and
sauté until shrimp turn pink on both sides. Raise heat and add chopped
and sliced garlic, shallots, salt, pepper, chopped parsley and sage.
Toss mixture and add white wine, then lemon juice, stirring well.
Remove shrimp and continue to cook sauce until it begins to thicken.
Add cream and stir.
Return shrimp to pan and toss to coat.
On a large platter, place shrimp covered with sauce and garnish
with lemon wedges.