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Ingredients
  • 1 to 1 ½ pounds extra-large U 26/30 shrimp, peeled and deveined
  • 1 teaspoon kosher salt plus more to taste
  • ¼ teaspoon baking soda
  • 4 tablespoons unsalted butter divided
  • 2 tablespoons extra-virgin olive oil plus more for drizzling
  • 3 medium shallots finely diced (about 1 ¼ cups)
  • 5 large cloves garlic minced
  • Pinch red pepper flakes optional
  • Freshly ground black pepper
  • ¾ cup dry white wine or dry vermouth
  • 2 teaspoons finely grated lemon zest from 1 large lemon
  • 3 tablespoons fresh lemon juice from 1 large lemon
  • ¼ cup finely chopped parsley leaves
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