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Meanwhile, in another large heavy bottom pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the black pepper and saute until the shrimp have just turned pink, about 5 minutes stirring often. Remove from heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
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