Sprinkle the cleaned shrimp with salt. Heat olive oil in a large sauté pan and sear the shrimp quickly on both sides over high heat. Remove shrimp with a slotted spoon and set aside. While the linguine is cooking, deglaze the sauté pan with the wine and stock. Then add the garlic, chopped lemon peel, lemon juice and pepper. Reduce the liquids by half; and the chopped green onion, salt and shrimp, then stir in the butter and parsley. Drain the linguine. Put the desired amount for each serving into individual past bowls and spoon the shrimp mixture and sauce over each serving. Serves 4.