Toss shrimp with 1 Tbsp. Hellmann's® or Best Foods® Sunflower Oil with a hint of Lemon Mayonnaise Dressing. Heat large nonstick skillet over medium-high heat and cook shrimp, stirring occasionally, until shrimp turn pink, about 4 minutes. Remove and set aside.
Heat 1 Tbsp. Mayonnaise in same skillet over medium-low heat and cook garlic, stirring, until fragrant, about 30 seconds. Whisk in broth, capers and remaining 2 Tbsp. Mayonnaise and cook, whisking, until hot, about 2 minutes. Stir in shrimp and cook until heated through, about 1 minute. Sprinkle with parsley.