While tomatoes are not exactly a “citrus fruit,” the acidity they provide and the unique sweet zing the vine ripened fruit imparts leads to the “triple” threat title of this recipe.

Even if you don’t necessarily buy into the above statement, give the recipe a try.

You will not be sorry.

Honestly, you simply cannot go wrong with a bit of preserved lemon, a mound of preserved lime, and a few ripe tomatoes – oh, and some lemon salt and cilantro too.

Triple Citrus Shrimp

1 Tbs. Kerrygold butter
3 medium tomatoes, roughly chopped
juice of 1/2 lemon
3/4 lb. baby shrimp, peeled and deveined
1/3 tsp. Ceylon lemon salt
1/4 tsp. freshly ground pepper
1 Tbs. preserved lemons, rinsed and thinly sliced
1 Tbs. preserved limes, rinsed and thinly sliced
2 Tbs. fresh cilantro, roughly chopped

In a small frypan, heat and melt butter over medium heat. Add the tomatoes and stir until they begin to break down. Add the lemon juice, shrimp, and salt and pepper and continue to sauté until the shrimp are cooked through and the tomato “sauce” is reduced and becoming thick.

Serve with preserved lemons and limes, as well as fresh cilantro.