Kind of an old thread, but oh well...
Since shrimp scampi usually calls for wine in the dish, I would just serve it with the same type of wine I used to cook it with.
Other than white Bordeaux, I'm not a big sauvignon blanc fan, so that wouldn't be my first choice. Besides, I think SB tends to be somewhat acidic and I don't care for acidic wines with acidic foods. I would probably go with something more neutral, like pinot gris/grigio, for example, that won't clash with the lemon in the dish.