Peel and devein shrimp, leaving the tails on. Butterfly each shrimp along the outside curve.
In a small saucepan, combine the lemon juice, lime juice, brown sugar and ginger. Bring to a boil; cook until liquid is reduced by half, about 10 minutes. Stir in the jalapeno, lemon zest, lime zest, peppercorns and salt; cook 1 minute longer. Remove from the heat. Stir in 1 tablespoon olive oil. When cool, coat shrimp with sauce mixture.
In a large skillet, cook shrimp in remaining oil in batches over medium-high heat for 1-2 minutes on each side or until shrimp turn pink.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.