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1.Melt The Butter In A Saucepan Over Low Heat, Stir In The Garlic, And Cook 1 To 2 Minutes Until Soft But Not Browned. Pour In The Cream And Bring To A Simmer. Whisk In The Avocado Until Smooth, Return To A Simmer, And Add The Shrimp. 2.Cook Over Medium-Low Heat Just Until The Shrimp Have Turned Opaque, 5 To 7 Minutes. Sprinkle With Black Pepper, And Serve Hot.
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