1. In a large bowl, toss together shrimp with 3/4 teaspoon kosher salt and baking soda until evenly coated. Let stand for at least 10 minutes and up to 1 hour. Rinse the shrimp of the baking soda in a sieve, under cold water, before placing in the skillet.

2. Place the chicken into a large bowl, and toss with 1/4 tsp each of salt and pepper, and flour. Make sure strips are coated evenly.

3. Heat a large skillet over medium high heat. Add the 2 tsp of butter, along with 1 tbsp olive oil and sauté the chicken strips till golden brown, about 3-4 minutes per side, turning when needed. Transfer to a plate. Use a piece of paper towel to wipe out the pan of any bits that could scorch during the next step.

4. Increase the heat to medium-high, heat 2 tablespoons (30 ml) olive oil over high heat until shimmering. Add the shrimp in an even layer and cook, stirring and turning shrimp occasionally, until just cooked through, and just starting to turn golden in spots, about 2-3 minutes. Using a slotted spoon, or tongs, transfer shrimp to the plate with the chicken. Repeat with remaining shrimp if they didn't all fit in one batch, adding more oil if necessary.

5. Add the remaining 1 tablespoon (15ml) olive oil to skillet, along with garlic and red pepper flakes. Cook, stirring constantly to keep the garlic moving, until it is just starting to turn golden, about 45 seconds or so; lower heat if necessary to prevent scorching.

6. Add the vermouth and boil it all over high heat, stirring and scraping up any browned bits, until raw alcohol smell is mostly gone, and vermouth has reduced by about half, about 3 minutes.

7. Reduce the heat back to medium high. Add the cubed butter and cook, stirring and swirling pan rapidly as butter melts to create a silky, emulsified sauce. Remove from heat, add lemon juice, and season with salt. Reduce to medium heat and bring to a simmer, constantly stirring the lemon juice into the butter sauce. (If sauce breaks apart, whisk in a teaspoon or two of water until sauce emulsifies again.) Taste the sauce to see if it needs more salt.

8. Return the chicken and shrimp to skillet, add herbs and lemon zest, and toss until the chicken and shrimp are coated in sauce and warmed through. It can be served as is, as a great appetizer with crusty bread.

To Serve with Pasta:

1. Cook linguine or other long noodles until al dente, as per the package directions, reserve 1/2 cup of the pasta water and drain the pasta.
2. Toss the pasta in the pan with shrimp and sauce, adding pasta-cooking water (2 tbsp at a time) as needed to bind it all together.
3. Serve immediately, with lemon wedges if desired, as well as more fresh herbs.