Gulf-Style Citrus Shrimp

1 lime
1 medium orange
6 tablespoons unsalted butter
1/4 cup chopped green onions
1/8 teaspoon ground cumin
1/4 teaspoon red pepper sauce such as Tabasco
1 pound (31 to 35) medium fresh raw shrimp, peeled, deveined
1/4 cup chopped fresh cilantro (leaves only)
8 ounces angel hair pasta, cooked al dente

1. Remove zest of lime and orange using citrus zester or fine grater. Juice lime; reserve 2 tablespoons juice. Juice orange; reserve juice.
2. Melt 2 tablespoons butter in 10-inch skillet until sizzling; add green onions, cumin and pepper sauce. Cook over medium-high heat until onions are softened (1 to 2 minutes). Add shrimp; continue cooking until shrimp turn pink (2 to 3 minutes). Remove shrimp; set aside.
3. Increase heat to high. Add reserved lime juice and orange juice to same skillet. Cook until mixture is reduced to about 1/3 cup (4 to 5 minutes). Remove from heat. Stir in remaining butter, 1 tablespoon at a time. Stir in lime and orange zest and cilantro. Add shrimp; stir to coat.
4. To serve, spoon shrimp mixture over hot cooked angel hair pasta.

Makes 4 servings.

Cook's Note: You can substitute coarsely chopped white or red onion for the green onions. Also try experimenting with other combinations of citrus juice, lemon is especially nice in combination with both the lime and orange juice. Don't be too concerned about how much juice to use, just add the extra flavor and cook down to desired consistency.

Nutrition Facts (1 serving): Calories: 530, Fat: 20g, Cholesterol: 220mg, Sodium: 180mg, Carbohydrates: 54g, Dietary Fiber: 4g, Protein: 32g

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