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Scarborough Fair Carrot Ribbons with Shrimp
PINCH ME, I'M EATING9Ingredients
30Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 6 large carrots (I used about 6 varying-sized carrots, from ginormous carrots to skinny/short carrots, since they were from my garden, but they probably equaled 6 normal large carrots)
- 3 Tbsp. butter
- 1 tsp. fresh rosemary (finely chopped)
- 1/2 tsp. chopped fresh thyme
- 1 tsp. dried sage
- 1/2 tsp. chopped parsley (plus additional for garnish)
- 1/2 lb. shrimp (peeled and deveined)
- kosher salt
- pepper
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