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"My husband and I really enjoyed this recipe. I was making double the shrimp so I doubled the rest of the recipe, which I did not need to. I added a little lemon peel to it I used a sauvignon blanc for the wine and it blended perfectly. With the left overs (mostly sauce we are going to try some diced tomato and avocado with maybe some thinly slice..."
Jan 16, 2011 on Food.com