In a saucepan, bring the chicken or vegetable broth and white wine to a simmer over medium heat.

In a separate large skillet or saucepan, heat the olive oil over medium heat.

Add the grated lemon zest and Arborio rice, stirring constantly, and cook for about 1 minute until the rice is well coated with oil.

Gradually add the hot broth mixture to the rice, about 1/2 to 1 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more.

Continue this process until the rice is creamy and tender, about 15-20 minutes.

Stir in the chopped chives and grated Parmesan cheese until well combined.

Season with salt and pepper to taste.

Meanwhile, preheat the grill to the highest setting.

Place the shrimp on a baking sheet.

Melt the butter in a small saucepan over medium heat.

Add the minced garlic and cook for about 1 minute until fragrant.

Drizzle the melted garlic butter over the shrimp, then season with freshly ground black pepper.

Grill the shrimp for 2-3 minutes until they turn pink and opaque.

Serve the grilled shrimp over the lemon chive risotto, garnished with lemon wedges.