In a non-stick 10" skillet over medium heat, melt the 2 tablespoons of butter and 1 tablespoon of the olive oil.
Add the shallot or spring onion and pinch of salt, cook until the onions are soft but not brown, about 5 minutes. Add the chopped garlic and continue cooking for another 2-3 minutes, being careful not to let the mixture brown.
Add the cherry tomatoes and red pepper flakes, stirring to combine everything. Add the fresh lemon juice and water and continue to cook until tomatoes are soft but not mushy, 5-7 minutes more.
Scoot the tomato mixture to one side of the skillet and add the shrimp, remaining tablespoon of olive oil, salt and pepper. Cook until shrimp are pink on both sides, about 3 minutes total.
Gently combine the tomato mixture with the shrimp in the middle of the pan.
Add another grind of pepper, pinch of salt and teaspoon of fresh lemon juice if needed. Add the fresh dill and parsley, and lightly stir.
Serve with prepared rice or risotto.