Pat the shrimp dry with paper towels

Season with salt.

In a large skillet over medium-high heat, heat the lard and 2 tablespoons of the unsalted butter.

Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque.

Remove the shrimp from the skillet and set aside.

In the same skillet, add the remaining 2 tablespoons of butter.

Once melted, sauté for 30 seconds until fragrant.

Pour in the white wine or chicken broth; bring to a simmer and cook for 2-3 minutes until the sauce reduces slightly.

Return the cooked shrimp to the skillet and toss to coat in the sauce.

Remove from heat and serve immediately.