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In medium bowl, combine ginger, garlic, scallion whites, a pinch sea salt and pepper. Add shrimp and toss well. Heat oil in large skillet over high heat. Add tomatoes. Season with sea salt and cook 2 minutes, until tomatoes burst and release their juices.
Add shrimp and sauté 1-2 minutes more, until they turn pink. Gently stir in butter and cook another minute. Remove from heat and add squeeze of fresh lime juice. Adjust seasoning to taste. Garnish with fresh herbs and scallion greens, if desired. Serve immediately.