Heat the olive oil in a large heavy skillet. Pat the shrimp dry and carefully add them to the hot oil. Saute the shrimp for 2 minutes then add the garlic and saute for an additional minute. Stir in the wine, tomatoes, salt and pepper. Cook the shrimpin the wine mixture, stirring gently for approximately 3 minutes, or until the liquid has reduced and created a light sauce. Stir in the parley, chervil, chives and tarragon. For a richer sauce add the butter and gently shake the pan until completely melted.