1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 pound large shrimp, peeled and deveined
1 tablespoon minced garlic
1 cup cherry tomatoes, halved
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons fresh flat-leaf parsley, chopped
1/4 cup panko
1. In a large heavy skillet, heat the butter and oil over medium heat.
2. When the butter is bubbling, add the shrimp in a single layer and sauté them for about 2 minutes per side until they are pink and opaque throughout.
3. Add the garlic, tomatoes, salt and pepper, and cook everything for 2-3 more minutes, until the tomatoes start to soften.
4. Stir in the parsley and panko and toss until the shrimp and tomatoes are well coated.
5. Serve immediately.