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1 pound large head-on shrimp
1/2 cup plus 2 tablespoons olive oil
3 red jalapeños, stemmed (not seeded) and thinly sliced
2 garlic cloves, thinly sliced
1 tablespoon dried oregano
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
Juice of 1 lemon
1 cup shrimp stock or water
1 tablespoon butter
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1st Keep
 eanvincible
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