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Fourth of July

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Slide 17 of 22
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recipes

Barbecue Shrimp Bagna Cauda with Crudités

New Orleans-style “barbecue” shrimp is made with Creole seasoning, Worcestershire sauce, beer and butter, but David Kinch switches out those flavors here for a garlicky Italian anchovy sauce known as bagna cauda. No actual barbecuing is involved in either version.

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