4 tablespoons extra-virgin olive oil

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 pound extra-large shrimp, peeled and deveined

2 shallots chopped (about 1 cup)

2 large clove garlic, smashed, peeled, chopped

1 cup Arborio rice (about 6 1/2 ounces)

1/2 cup dry white wine

3 cups clam juice

1/4 cup fresh lemon juice (from 1 large lemon)

Zest of 1 large lemon

Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool. 

Add the remaining 2 tablespoons oil to the pan. Add the onions. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the rice. Stir until well coated and translucent in spots, about 2 minutes. Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes. Add the clam juice, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender and the risotto is creamy, stirring often, 13 to 14 minutes. 

Add the shrimp. Mix in additional broth if needed, 1/4 cup at a time, until the risotto is creamy.

Serve in 4 soup bowls.