Boil wine, garlic, and vinegar in small saucepan until mixture is reduced to ¼ cup, about 4 minutes. Reduce heat to low. Whisk in butter, 1 piece at a time, allowing butter to melt before adding more. Remove from heat. Whisk in lemon juice. Season with salt and pepper. Cover and keep warm.

Heat oil in large nonstick skillet over high heat. Sprinkle shrimp with salt and pepper. Add shrimp to skillet and sauté until just opaque in center, about 3 minutes. Transfer shrimp to plates. Drizzle lemon-garlic butter over. Sprinkle with lemon peel and chives.