Dry the shrimp and add them to a medium bowl; toss well with 1 teaspoon kosher salt and 1/4 teaspoon baking soda. Return to the refrigerator and allow to sit for at least 15 minutes and up to 1 hour.

In a large skillet set over medium heat, melt 1 tablespoon butter and the olive oil. Add the shrimp and arrange into an even layer. Cook until barely pink on bottom side, about 2 minutes. Turn and cook until shrimp are pink on the other side and no longer translucent in the middle, about 1 to 2 minutes longer. Remove the shrimp to a plate and set aside.

If the pan looks dry, add another tablespoon olive oil. Add the shallots and cook, stirring often, until they begin to soften, about 3 to 4 minutes. Add the garlic and red pepper flakes and cook until soft and fragrant, about 1 to 2 minutes. Add wine and bring to a boil. Let the simmer for 1 minute; add the rest of the butter and swirl and stir the pan until the butter melts. Stir in the lemon zest, lemon juice and parsley. Return the shrimp to the pan and toss until shrimp are hot and coated in sauce.

Serve hot, over pasta or with crusty bread for soaking up the sauce.