Season the cleaned shrimp with salt and pepper, add the lemon juice and leave in the refrigerator for 30 minutes. Then in a wok pan, heat butter + a little olive oil and put the shrimp in to be braised with the finely crushed garlic. Once it changes color, add the wine and allow the alcohol to evaporate.
Salt the finished shrimp if necessary and transfer them to a warm platter. In the wok, add the rest of the olive oil and briefly fry the crushed onions, peppers, and peeled and diced potatoes.
Serve the shrimp with vegetables, topped with some orange juice.