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Ingredients
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  • 2 lb. jumbo shrimp (21 to 25 count), peeled and deveined, tails on
  • 2 Tbsp. olive oil, divided
  • 1 ½ tsp. Creole seasoning
  • 1 tsp. paprika
  • ¼ c. unsalted butter, divided
  • 5 cloves garlic, thinly sliced
  • 1 tsp. lemon zest
  • ½ tsp. freshly ground black pepper
  • ½ c. white wine
  • 3 Tbsp. fresh lemon juice, plus more to taste
  • ¼ c. chopped fresh parsley
  • Kosher salt, to taste
  • Toasted bread, to serve
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