Combine lemon and orange juices, wine, 2 teaspoons oil and garlic in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally. Drain well, reserving marinade. Heat 1-teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. Add both of the zests, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Season with salt, sprinkle with parsley and serve immediately.
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Shrimps cooked after being marinated are truly exquisite and here is one such recipe. Watch Mike Monahan as he makes shrimp marinated in a mixture of citrus extracts and other flavors and serves it with sauce. Shrimp in one of its best forms indeed!