Peel and devein shrimp. I like to leave the tail on for presentation. If using frozen shrimp, make sure the shrimp are fully defrosted, and pat dry with a paper towel.
Heat the butter and olive oil in a non-stick skillet over medium-low heat.
Once the butter is melted, add the garlic and ginger, and stir for about 30-50 seconds, or until the garlic is fragrant. Do not let the garlic burn!
Increase the heat to medium-high, and add the shrimp to the pan.
Cook the shrimp, stirring occasionally for about 4 minutes, or until the shrimp is opaque. Do not overcook!
Squeeze in a little lemon juice, thyme and cilantro.
Serve immediately or at room temperature.
Notes
If you can find Argentinian shrimp, they are wonderful here. Check your local Trader Joe’s!