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Making it better than takeout
A couple of times a month, we give in to powerful shrimp cravings. Our favorite indulgence: Salt-and-pepper shrimp from a local Chinese takeout restaurant. Large pink shrimp, fried just so, tossed with lots of salt, pepper and green chili. Irresistible as a nibble or as a main-course feast piled on rice. We could go for it right now.
By JeanMarie Brownson, Special to Tribune Newspapers