Melt all but 2 tablespoons of the butter in a medium saucepan over medium-low heat without boiling, about 4 minutes, and skim off any foam that rises to the surface (clarify butter).

Remove from the heat and set aside.

Melt the remaining 2 tablespoons butter over medium heat in a medium skillet.

Cook the garlic, stirring, until fragrant, about 1 minute.

Add the chopped shrimp and cook, stirring frequently, until starting to turn pink, about 2 minutes.

Pour in the white wine and cook, stirring, until the liquid is nearly completely evaporated, about 3 minutes.

Pour in the lemon juice and cook 1 minute longer.

Stir in the salt and clarified butter and remove from the heat.

Spoon the shrimp into a small baking dish.

Stir in the chopped parsley and pour the melted butter from the skillet over the shrimp just to cover.

Reserve any remaining butter in the refrigerator.

Chill the shrimp until the butter is solid, about 2 hours.

Pulse the shrimp mixture in a food processor until pureed.

Return the mixture to the baking dish.

Warm the refrigerated reserved butter in the microwave just until liquefied, about 10 seconds.

Pour the liquefied butter over the shrimp to cover.

Refrigerate for 3 hours or overnight.

Remove the dish from the refrigerator 1 hour before serving to soften slightly.

Spread on crackers or toasted baguette slices and garnish with additional parsley.