INGREDIENTS
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1/4 pound (1 stick) unsalted butter
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2 tablespoons good olive oil
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2 tablespoons minced garlic (6 cloves)
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2 teaspoons minced fresh rosemary leaves
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1/4 teaspoon crushed red pepper flakes
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Kosher salt and freshly ground black pepper
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2 large lemons
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2 pounds (8- to 10-count) shrimp, peeled with the tails on
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1 teaspoon coarse sea salt
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4 slices country bread, toasted
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