In heavy skillet or sauté pan, heat butter over high heat until foam subsides and butter is almost ready to brown. (If using olive oil, heat until very hot but not quite smoking.) Quickly add salsa verde and cook, stirring, until heated through, about 2 minutes. Reduce heat to medium-high. Add shrimp and stir well to combine. Simmer until shrimp are opaque and cooked through, about 3 minutes longer. Do not overcook. Arrange shrimp and sauce on serving platter. Sprinkle with grated coconut and garnish with lime wedges.