1. In a sauté pan over medium/high heat, combine the butter and olive oil. When the butter is melted, add the hot pepper flakes (or chili pepper) and onion. Sauté for 2 minutes or until the onions are softened.
2. Add the lemon zest, tomatoes, garlic and white wine. Sauté for another 2 minutes.
3. Add the shrimp and cook for 2-3 minutes on each side. Season the shrimp with salt and pepper to taste. Add a splash of lemon juice. Cook for 1 minute more.
4. Transfer to warm plate and serve the shrimp topped with the basil chiffonade and lemon slices.