Directions :

• Place the shrimp on a work surface and pat dry using paper towel. 
• Heat a skillet over medium-high heat and add equal quantities of butter and oil. When the butter begins to foam, sear the shrimp so they're nicely coloured, about 1 minute per side. 
• In order to concentrate the flavours, deglaze the skillet using a small quantity of liquid (lemon juice, white wine, broth, etc.). After adding the liquid, scrape the bottom of the skillet with a spatula to remove browned bits and stir them into the liquid. 

Chef’s secret : 

• Avoid cooking too many shrimp at the same time in the skillet so the shrimp is seared and not boiled. 
• Why not reuse the shrimp cooking liquid? Simply reduce and add a little cream to make a sauce to serve with the shrimp.