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1 1/2 lb. medium shrimp
4 Tbsp. olive oil
2 Tbsp. butter
4 cloves garlic, sliced
2 Tbsp. onions, minced
1/4 tsp. hot red pepper flakes
3 Tbsp. fresh lemon juice
1/4 tsp. salt
2 Tbsp. chopped parsley

Peel shrimp, leaving tails on and devein. Heat oil and
butter in a large skillet. Add garlic and onion and cook over
low heat 3 minutes without browning the garlic. Add shrimp and
pepper flakes. Increase heat to medium and cook, tossing
constantly 3 minutes or until shrimp just turns pink and begins
to curl. Transfer shrimp and sauce to bowl. Add lemon and
refrigerate at least 2 hours before serving. Makes 45 to 50.

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