Preheat oven to 400. Heat a large skillet on medium-low. Add butter and olive oil. Once the butter has melted, add the lemon zest, garlic, and crushed bay leaves. Continue to cook on medium-low, stirring occasionally, until the garlic starts to turn a light brown. Place the shrimp in the pan and cook for 1 minute. Turn the shrimp over and drizzle the lemon juice over them. Roast in the oven for 4 to 5 minutes more or until the shrimp are cooked through. Serve with some crostini or nice, crusty bread to sop up all that flavorful buttery, garlicky-, lemon juicy, broth.