Prepare ahead

Steps 1 and 2 can be done up to 1 day in advance. Place the hot drained sprouts in a bowl of iced water, let stand until cool, and then drain again. Pat dry with paper towels, and store in a plastic bag in the refrigerator.

1. Using a small knife, remove the outer leaves from the Brussels sprouts. To help the sprouts cook evenly and quickly, cut an "x" into the bottom of each one.

2. Bring a large saucepan of lightly salted water to a boil over high heat. Add the sprouts, return to a boil, and cook about 8 minutes, or until barely tender. Drain well. Let stand until cool enough to handle. Cut each sprout in half lengthwise.

3. Melt the butter in a large frying pan over medium-high heat. Add the shallot and cook, stirring often, about 3 minutes or until golden brown. Add the sprouts and cook, stirring often, about 2 minutes until heated through.

4. Stir in the orange zest and juice and cook for 2 minutes, or until the liquid is reduced by half. Remove from the heat and stir in the lime juice. Season with salt and pepper. Serve hot.