Gather and prepare ingredients: Peel and roughly chop garlic, slice shallot about ¼”, slice cherry tomatoes in half lengthwise, juice the lemon and set aside.
In a small bowl, season shrimp with 1 TBSP oil, 1 TBSP fresh thyme leaves, and a pinch of salt & pepper.
Heat a medium sauté pan on medium high heat. Add shrimp, cook evenly for about 2 minutes on both sides until shrimp is cooked through. Remove from pan and set aside.
Bring a large sauce pot to a boil. Add Chunky Lobster Ravioli to the pot and cook per instructions, about 3.5 minutes. Remove from heat and set aside.
While water is coming to boil above, start the sauce.
In the same pan shrimp was cooked, add 1 TBSP oil, add the shallots, and cook for about 1 minute. Add the garlic and cherry tomatoes. Cook until tomatoes just start to break down.
Add white wine and 1 TBSP lemon juice. Add 1 TBSP butter. Heat until all combine, and tomatoes are breaking down into sauce.
When ready, add the cooked ravioli to the sauce, add back in the shrimp. Gently fold and mix until ravioli are coated in sauce.
To plate, place about 5 Ravioli on plate and top with sauce and several shrimp. Finish the plate with a small scoop of lobster salad. *See notes
Garnish with fresh cracked black pepper and thinly sliced green onion. Enjoy.