Place the flour and the beaten eggs in two separate shallow bowls near the stove.
In a 12-inch saute pan, heat the oil over medium-high heat. Dredge the shrimp in flour, shaking off the excess. Dip each shrimp into the egg wash, letting the excess drip back into the bowl for a moment.
Place the shrimp, butterflied side down, in the hot oil. Cook undisturbed for 3 minutes, until pale golden.
Add the garlic and cook for one minute more, stirring. (Cook the shrimp in badges, if nesessary to avoid overcrowding).
Drain off all but about one teaspoon of the cooking oil. Add the white wine, lemon juice and salt.
Bring to a boil and cook for one minute. Transfer the shrimp to heated plates and increase the heat to high.
Whisk in the mustard and simmer the sauce until it is reduced by two-thirds, about 2 minutes.
Remove the pan from the heat and swirl in the butter, shaking the pan vigorously to bring the sauce together.
Discard the garlic and spoon a little over sauce over each serving.
Sprinkle the edges of the plates with parsley, place a lemon wedge on the side, and serve.