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So easy yet so good. I substituted Old Bay Seasoning for the ground cumin, but other than that made as directed. Thanks

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~Nimz~ September 09, 2006

WOW! What a fabulous recipe! This is perfect as an appetizer or as a course during a Spanish Tapas meal. Very quick, I would say it took me 10 minutes tops to make this, and that would include peeling the shrimp (e-z peel). I used smoked Spanish paprika and no parsley, we ate it too fast! Make sure you have bread to mop up the smokey garlic oil in the bottom. Thanks Aunt Cookie - this is a KEEPER!

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KelBel August 26, 2006
Shrimp Braised in Olive Oil