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24 colossal (U–12) Louisiana shrimp, boiled with seafood boil seasoning, peeled
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18 thin slices jalapeno pepper
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2 tablespoons chopped fresh parsley
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1 tablespoon chopped fresh chive
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1 tablespoon chopped fresh tarragon
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zest and juice of 2 lemons
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1 teaspoon chopped shallot
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1 teaspoon chopped garlic
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1/4 cup extra-virgin olive oil
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