|Jumbo shrimp||16 (Comes 12 To 25 Per Pound)|
|Finely grated lemon peel||3⁄4 Teaspoon|
|Finely grated orange peel||3⁄4 Teaspoon|
|Fresh lemon juice||1 Tablespoon|
|Fresh orange juice||2 Tablespoon|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Amaretto liqueur||2 Teaspoon|
|White pepper||To Taste|
|Cooked rice/Orzo rice||1 Cup (16 tbs)|
Shell shrimp, leaving tails intact; remove veins.
Melt butter or margarine in a large skillet.
Add shelled, deveined shrimp, lemon and orange peel, lemon and orange juice, cream, brandy and liqueur.
Bring to a boil.
Reduce heat; simmer 4 to 5 minutes or until shrimp become firm and turn pink.
Sauce will reduce and thicken slightly.
If sauce is too thin, remove shrimp and boil sauce until it reduces and thickens.
Season with salt and white pepper to taste.