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Ingredients
  • 1 lemon
  • 1 ½ pounds jumbo (16 / 20 count) shrimp, peeled and deveined
  • ½ teaspoon fine salt
  • ¼ teaspoon freshly ground black pepper
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced or finely grated
  • ¼ teaspoon crushed red pepper flakes
  • ½ cup dry white wine, such as pinot grigio
  • ¼ cup chopped fresh flat-leaf parsley
  • Crusty bread, cooked pasta or rice, for serving
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