In a large nonstick skillet, heat 2 tablespoons of olive oil and ¼ cup butter over medium-high heat. Once the butter melts and starts to foam, add the tiger shrimp in batches. Sauté the shrimp for about 1 minute on each side until they turn pink and opaque. Remove the shrimp from the pan and set them aside on a plate.

Lower the heat to medium, and add the remaining ¼ cup of butter to the same skillet. As the butter melts, stir in 4 cloves of minced garlic and the zest of one lemon. Cook for approximately 1 minute, stirring frequently until the garlic becomes fragrant and slightly golden, being careful not to let it burn.

Return the sautéed shrimp to the pan, tossing them in the luscious garlic butter sauce. Add squeeze of fresh lemon juice and 1 teaspoon of Italian seasoning to the mix, stirring well to coat the shrimp evenly with the flavorful sauce. Allow everything to heat through for about 1-2 minutes.

Sprinkle freshly chopped parsley over the garlic butter tiger shrimp for a pop of color and freshness. Serve immediately while it's hot.