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How to make it

  • Cut orange and lime in half and squeeze juice into a large resealable bag.
  • Grate orange and lime zest and reserve.
  • Chop green onions and add to bag, along with 1 teaspoon oil.
  • Add shrimp, seal bag and shake to coat.
  • Refrigerate for 15 minutes, shaking occasionally.
  • Heat 1 teaspoon oil in a large skillet over medium-high heat.
  • Add shrimp and marinade to skillet.
  • Saute until shrimp are pink and cooked through, 1 to 2 minutes. Sprinkle with cilantro and reserved zest; season with salt and pepper.

Reviews & Comments 6

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    " It was excellent "
    notyourmomma ate it and said...
    I'm such a sucker for citrus...this would be absolutely wonderful. I'm with Donna, love the zesty kick to this dish.
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  • otterpond 6 years ago
    I'm nominating you the Citrus Queen! You have so many great ways of zipping up a recipe with citrus. Another great post :)
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    " It was excellent "
    divaliscious ate it and said...
    wow I saw this in 'our daily dinner' and got to say, this sounds super easy and delicious....I bet this would be super too served over pasta! Got my five in for sure sparrow!
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  • bonjody 7 years ago
    Interesting! Has to be good -- thanks.
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  • justjakesmom 7 years ago
    Very simple and zesty! (;') pun intended)
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    " It was excellent "
    momo_55grandma ate it and said...
    great family recipe thanks
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