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- Submitted by: Recipe Group Member
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- Heat oil and butter in a large non-stick skillet over medium high heat. Add garlic and sauté for 1 minute, stirring constantly. Add shrimp and cook, stirring until shrimp are firm and pink, about 3 to 4 minutes. Do not overcook. Add paprika, clam juice and lemon juice. Boil until half of the liquid is evaporated. Remove from heat and stir in parsley and pepper.
- Serve with noodles, roasted peppers, and artichoke hearts tossed with low fat Italian dressing.
Submitted by: Recipe Group Member
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