Melt the butter over low heat in an oven proof pan. Add olive oil, garlic, rosemary, thyme, red pepper flakes, salt and pepper. Cook over low heat for one minute.
Turn off the heat, zest one of the lemons directly into the sauce mixture.Slice the lemon into ¼ inch thick slices.Then add the shrimp and tomatoes into the sauce along with lemon slices in one layer.
Roast in the oven for 12-15 minutes, just until the shrimp are firm, pink and cooked through.
Remove the thyme. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread, over rice or quinoa.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/garlic-herb-roasted-shrimp-and-cherry-tomatoes/