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Frisee with Sauteed Shrimp, Marinated Olives, and Capers

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Oil-cured olives are very different from canned, and it's worth the extra effort to find them. There will be quite a few left over from this recipe; they should be served alongside the salad, with crusty French bread to soak up the oil marinade. The shrimp should be a substantial size: ask for "16-20" shrimp, meaning 16 to 20 shrimp to the pound.

Source: Martha Stewart Living, Spring 1991
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