Wash and trim the green beans. Bring a large pot of salted water to a boil and set a large bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 3-4 minutes, until they are bright green and tender-crisp. Drain the beans and immediately immerse them in ice water to halt the cooking process. Drain and transfer to a towel to dry.

Heat a large sauté pan or large skillet over medium heat. Add the butter, olive oil, and almonds to the skillet and toast until golden brown, 2-3 minutes. Remove the almonds from the pan and set aside.

Add the shallot and sauté for 2 minutes, then add the minced garlic and cook for 30 seconds longer, or until fragrant. Add the drained green beans to the pan and toss to coat them in the garlic butter. Cook for an additional 2-4 minutes, or until the beans are heated through and tender.

Remove the pan from the heat, add the lemon juice and toss. Season to taste with salt and fresh ground black pepper and transfer to a serving dish. Top with the almonds and lemon zest strips and serve.