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EMERIL LIVE SHOW #EMIA29 Season the shrimp all over with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon of the olive oil in a large skillet over high heat. Saute the shrimp in two batches, until lightly browned, about 3 to 4 minutes. With a slotted spoon, transfer to a plastic or glass container. Add the remaining oil and the remaining ingredients except the garnishes to the skillet. Season to taste with salt and pepper. Bring to a boil, reduce to a simmer, and cook until the onions are tender, about 5 minutes. Pour the vinegar mixture over the shrimp. Cover and chill overnight. Serve on baby lettuce leaves, and garnish with the radishes and green olives. Yield: 4 to 6 servings Recipe from Cooking with Too Hot Tamales by Mary Sue Milliken and Susan Feniger; Published by William Morrow, 1997 Posted to recipelu-digest by molony
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|Serving Size: 1 Serving (742g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 193 (66%)|
|Amt Per Serving||% DV|
|Total Fat 21.5g||29 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 14.9g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0mg||0 %|
|Sodium 30.1mg||1 %|
|Potassium 318.4mg||8 %|
|Total Carbohydrate 15.3g||5 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 11.7g|
|Protein 3.6g||5 %|
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Calories per serving: 291
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