Gulf-Style Citrus Shrimp

1 lime
1 medium orange
6 tablespoons Unsalted Butter
1/4 cup chopped green onions
1/4 teaspoon ground cumin
1/4 teaspoon red pepper sauce
1 pound (31 to 35) medium fresh raw shrimp, peeled, deveined
1/4 cup chopped fresh cilantro
1 (9-ounce) package refrigerated fettuccine, cooked


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 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 fettuccine.

Makes 4 servings.