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3 cups seafood or vegetable stock
1 lb. shrimp (16-20 count), peeled deveined and tails removed
1 1/2 cups chopped pineapple
2/3 cup pomegranate seeds
1/2 head of fennel, thinly sliced
3 tablespoons minced mint
1 green onion, thinly sliced
1 lime, juiced
salt and pepper to taste
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1st Keep
 Elyn7071
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