Cook Shrimp

• Pat the shrimp dry, then season it with ¼ teaspoon of salt and fresh ground black pepper.
• Zest the lime using a microplane and set aside. Cut the zested lime in half, ready for the sauce later in the recipe.
• Add one tablespoon of the butter to a wide skillet. Save the remaining two tablespoons for later.
• Place the skillet with butter over medium heat, then add the garlic and coriander. Stir the garlic around the pan until the butter melts and bubbles for about 1 minute.
• Add the shrimp, nestling them into the pan so they are in one layer. A few shrimp stacked on top of each other is okay. Cook until the shrimp starts turning opaque, about 1 minute.
• Stir in the scallions and lime zest. Continue to cook, stirring, until the shrimp are firm and opaque, another 1 to 2 minutes. Slide the skillet off the heat.
• Add the cilantro, lime juice, and the remaining two tablespoons of butter. Stir the butter around the pan to melt into the lime juice, making the creamy butter sauce.
• Taste, then season as needed with salt and pepper. Serve with extra lime wedges on the side.