Instructions

1. 1
   Season shrimp liberally with kosher salt and freshly ground black pepper. Set aside.
2. 2
   Melt 2 tbsp butter with olive oil in a large sauté pan over medium high heat. Add garlic and cook, stirring, until garlic is golden.
3. 3
   Add shrimp and cook, tossing occasionally, until shrimp turns pink and opaque. Keep warm.
4. 4
   In a large saucepan, melt 2 tbsp butter over medium heat. Add shallot and cook for 30 seconds.
5. 5
   Add lemon juice, heavy cream, and remaining butter. Cook until heated through and butter has melted. Check for taste and adjust seasoning if desired.
6. 6
   Spoon sauce over shrimp and serve warm.