Preheat oven to 400°F.
Heat 2 tablespoons of oil and 2 tablespoons of butter in a skillet over medium-high heat.
Liberally season both sides of the snapper; once skillet is hot place 2 fillets of snapper skin-side down and cook for 2 minutes, flip over, and cook for 1 minute.
Move cooked fish to a foil-lined baking sheet. If the skillet is dry add 1 tablespoon of oil and 1 tablespoon of butter; cook next batch of fish.
Place fish in the oven for 5-7 minutes depending on the thickness of fish.
While fish is in the oven, season shrimp liberally with Creole seasoning. In the same skillet over medium heat, add 2 tablespoons of oil and 2 tablespoons of butter. Once hot, add garlic, thyme, and rosemary. Cook for 20 seconds, add shrimp, and cook for 1-2 minutes; add lemon zest, turn shrimp over, and add lemon juice and wine. Bring to a full boil; cut off heat and stir in chilled butter 1 tablespoon at a time. Once butter is melted, add salt and half of parsley. Pour evenly over fish and garnish with remaining parsley.