Using a Microplane, finely grate zest of 1 lemon
into bowl, then cut lemon in half and squeeze juice of one half through
your hand or a fine-mesh sieve into a small bowl; you should have 1
Tbsp. Add lemon juice to bowl with shrimp and mix gently with a rubber
spatula to combine. Cut remaining lemon half into 4 wedges and set aside
for serving.