Shrimp a la Provencal - 3/4 pound medium shrimps  - 2 tablespoons unsalted butter  - 2 tablespoons vegetable oil  - 2 cloves garlic, peeled  - 6 plum tomatoes (very ripe fresh or canned)  - 2 coarsely chopped bay leaves  - 1/2 teaspoon lemon juice  - 1/8 teaspoon dried thyme  - 1 tablespoon chopped fresh parsley  - freshly ground pepper to taste  - salt, if desired Shell and de-vein the shrimps. Combine the butter and oil in a skillet over medium heat. Add the garlic and sauté until brown. Remove and discard the garlic. To the skillet, add the chopped tomatoes and bay leaves and cook for about 5 minutes. Add the shrimp, lemon juice, herbs and seasonings. Stir and cook until shrimps are pink, (about 5 minutes). Do not overcook. Serve immediately.