In a large nonstick heavy skillet over medium heat, add the oil, when barely starts to simmer add half of the chopped garlic, jalapeno, bay leaves, and chili peppers.
Adjust the heat to the lowest setting to keep the mixture at that gentle simmer and cook the garlic for 1-2 minutes, stirring occasionally, until the garlic achieves a pale golden color.
Add the shrimp to the skillet, and turn up the heat, sprinkle generously with salt, pepper.
Cook for 4 minutes and add the lemon juice, butter, white wine and the rest of the garlic, stir gently and continuously until the shrimp is just cooked, another 4-6 minutes.
Taste the mixture and add a little more salt if needed. Keep the pan over very low heat. Sprinkle the basil and parsley on top of the shrimp, turn off the heat, cover the pan and let it stand for 5 minutes before serving, so the herbs will soften a bit.
Serve with bread for dipping.