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Meanwhile, in another large (12 inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 min. Be careful, the garlic burns easily! Add the shrimp, 1 T of salt, and the pepper and saute until the shrimp have just turned pick, about 5 min., stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
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