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Shrimp With Tomato-Horseradish Salsa
- 1 juice from 2 lemons (about 6 tablespoons)
- 20 bay leaf
- 1 tablespoon kosher salt and black pepper
- 3 tablespoons large shrimp (about 1 pound), peeled and deveined
- 1 prepared horseradish
- 2 extra-virgin olive oil
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