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Export 10 ingredients for grocery delivery
Step 1
In a very large skillet, heat 3 tablespoons of the olive oil. Season the shrimp with salt and pepper, add to the skillet and cook over moderately high heat until lightly browned, 1 to 2 minutes per side. Transfer to a plate.
Step 2
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the garlic and chiles and cook over moderately low heat, stirring, until softened, about 1 minute. Add the clam juice and bring to a boil, then simmer over moderate heat until the broth has reduced by one-fourth, about 3 minutes. Whisk in the butter a few cubes at a time until incorporated. Add the shrimp and cherry tomatoes, season with salt and pepper and simmer until the shrimp are just cooked through, about 2 minutes longer. Stir in the lemon juice, cilantro and chives and serve.
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