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Tuscan Butter Shrimp
- Toss the shrimp with salt and pepper in a large bowl until well combined.
2. **Cook the Shrimp:**
- Heat a large high-sided skillet over medium heat.
- Add 1 tablespoon of butter and 1 tablespoon of sun-dried tomato oil. Heat until shimmering, about 2 minutes.
- Add the shrimp in an even layer and cook until opaque and pink, about 3 to 4 minutes, flipping the shrimp halfway through the cooking time.
- Transfer the shrimp to a large plate and set aside.
3. **Cook the Vegetables:**
- In the same skillet, melt the remaining 1 tablespoon of butter with the remaining 1 tablespoon of sun-dried tomato oil.
- Stir in the cherry tomatoes, shallot, garlic, and sun-dried tomatoes.
- Cook, stirring occasionally, until the tomatoes are soft and the shallot is translucent, about 4 minutes.
