Melt 1 Tablespoon butter with 1 Tablespoon olive oil in a saute pan or shallow pot over medium heat. Add onions and garlic and let them sweat for 4 to 5 minutes until the onions are translucent.
Add the Herbes de Provence, chili flakes, and lemon zest and stir to incorporate.
Add tomato puree, stir, and let it cook for a minute or so before adding the stock.
Stir in the stock, then add salt and give the sauce a few good stirs. Then add shrimp and distribute evenly over the cooking surface. Cover and steam for 3 to 4 minutes.
Give the shrimp a few gentle stirs and folds to redistribute then cover and steam again for another 3 to 4 minutes.
At this point, the shrimp should be just cooked through (it should all have *just* turned opaque). Then add lemon juice and the other Tablespoon of butter, and give everything another few gentle tosses.
Top with chopped fresh parsley, serve with some good crusty bread, peel and eat, and enjoy! :)
