Put the shrimp in a bowl and add the milk. Season with salt and pepper.
Take the shrimp from the bowl one by one and dip them into flour seasoned with salt and pepper.
Heat the oil and butter in a skillet and cook the shrimp for two to three minutes on each side, turning once. They should be golden brown when cooked. Transfer shrimp as they cook to a warm serving dish.
Sprinkle the shrimp with the lemon juice and arrange the prepared tomatoes around. Sprinkle liberally with chopped parsley. Serve immediately.