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Ingredients
- 15 Super-jumbo wild-caught Gulf shrimp
- 1-cup local white wine
- 3 Tbsp lemon zest
- 1/2 ½ cup extra virgin olive oil
- 2 Tbsp lightly toasted whole fennel seeds
- 1/2 ½ tsp chile flakes (dried gualjillo chilies)
- Himalayan organic salt and cracked mixed pepper
Preparation
Step 1
Combine all ingredients and marinate for at least one hour. Remove the shrimp and grill. Baste the shrimp during the grilling process. After shrimp are fully cooked, chill in refrigerator.
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