In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium-high heat. Once the butter has melted and begins to bubble, add the shrimp in a single layer. Cook for 2-3 minutes until the shrimp turn pink; season with salt. Flip each shrimp and cook for an additional 2 minutes until fully cooked and opaque.

Reduce the heat slightly and stir in the minced garlic and red pepper flakes into the skillet. Cook for about 30 seconds, stirring continuously until the garlic becomes fragrant and slightly golden but not burnt.

Once the garlic is fragrant, mix in the remaining 2 tablespoons of butter and freshly squeezed lemon juice. Stir well to combine, allowing the butter to melt completely.

Transfer the Garlic Butter Shrimp to a serving plate, ensuring to drizzle the buttery sauce generously over the top.