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In a large skillet, melt the butter over medium heat. Add the amaretto, almonds, sugar, cinnamon, and cayenne pepper and stir until the sugar dissolves. Add the shrimp and cook for 3 to 5 minutes, just until pink. Serve immediately. NOTE: I like to serve this over hot cooked rice so I can savor every last bit of the amaretto sauce. Mmm mmm! NOTES : 4 to 5 servings
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