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Ingredients
  • 12 jumbo shrimp, peeled and deveined
  • ½ cup canola oil
  • 10 cloves garlic
  • ¼ teaspoon crushed red pepper flakes
  • 1 teaspoon ground fennel seed
  • Salt and freshly ground black pepper
  • 1 stick unsalted butter
  • 1 large lemon, zested and juiced
  • 1 tablespoon chopped tarragon leaves
  • 2 teaspoons chopped fresh thyme leaves, plus sprigs for garnish
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