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Continued: Sunday Supper: shrimp with spicy herb butter

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  • Last update: November 6, 2013 - 4:45 PM

Combine shallots, tarragon, spinach, green onions, parsley, walnuts, hot sauce, liqueur and salt in a food processor. Process until smooth. In a small saucepan, heat mixture with butter over medium heat until just melted.

Prepare grill to high heat.

Grill shrimp until just opaque in the middle, about 3 minutes per side.

Toss shrimp with butter mixture in a medium-sized mixing bowl. Arrange on a plate and spoon remaining butter on top. Sprinkle with sea salt and finish with a squeeze of lemon.

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