Shell and devein the shrimp leaving the tail and head on, set aside. Heat a large sauté pan and when hot, add the butter and oil then shrimp, garlic and peppers; season to taste with salt and pepper. Making sure all the shrimp are in contact with the pan, cook shrimp and peppers on each side for about 2 minutes. Then add the scallion, cilantro and zest the lime over the shrimp, toss in the pan a couple of times and serve.
Recipe courtesy of Altamare, Miami, Fla., and Chef Simon Stojanovic