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Ingredients
  • 2 pounds leeks, preferably smaller, thinner ones
  • 3 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper
  • ¼ to ½ teaspoon crushed red pepper flakes
  • 8 ounces peeled and deveined medium shrimp (16 to 20 count), halved lengthwise
  • 4 cloves garlic, thinly sliced
  • Serving suggestion: steamed white rice
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