Flour shrimp, shaking off excess and dip in egg wash. Heat pan until hot. Add the blended oil to hot pan. Place shrimp in the hot oil. Add salt and saute until golden brown. Add crushed garlic and continue to saute. Drain off excess oil and garlic.
For egg wash, separate egg yolks from egg white. Discard egg yolks. Lightly whisk egg whites to create egg wash.
Add lemon juice and white wine. Let reduce. Add mustard, chicken stock, and butter, then stir. Line-up shrimp on plate. Strain sauce and pour on top of shrimp.
Use same pan. Squeeze juice from 1/2 lemon and take out any seeds.