Ingredients
Scale
- 1 lemon
- 2 limes
- 2 Tbsp. light white wine
- 2 Tbsp. olive oil
- 4 Tbsp. (1/2 stick) butter, divided
- 4 cloves garlic, smashed
- 1 and 1/4 lb. large raw shrimp, peeled and deveined
- 3/4 tsp. salt, plus more to taste
- 8 scallions, white and light green parts only, thinly sliced
Instructions
- Zest the lemon and limes. Juice the fruit to yield 2 tablespoons of lemon juice and 2 tablespoons of lime juice. Combine the zest, juices, and wine and set aside.
- In a large skillet over medium-high heat, warm the oil and 2 tablespoons of the butter.
- Add the garlic and cook, stirring occasionally, for 1 minute.
- Add the shrimp and salt and cook, stirring occasionally, until the shrimp is just opaque in the center, about 3 minutes.
- Add the scallions and the citrus-wine mixture and cook, stirring, until the liquid barely comes to a boil.
- Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter. Add more salt to taste.
- Transfer the mixture to a serving dish and serve with toothpicks.