In a large skillet, heat the olive oil and butter over medium heat. Add the diced onion and bell pepper, and sauté for about 5 minutes until softened.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the smoked paprika, cayenne pepper, thyme, and oregano, stirring to combine. Cook for another minute to toast the spices.

Pour in the diced tomatoes and chicken broth, then bring the mixture to a simmer. Let it cook for about 5 minutes to thicken slightly.

Add the shrimp to the skillet, stirring gently to coat them in the sauce. Cook for about 3-5 minutes, or until the shrimp are pink and cooked through. Season with salt and pepper to taste.

Remove from heat and garnish with sliced green onions. Serve over cooked rice or with crusty bread to soak up the sauce.