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Combine all ingredients except lettuce and green onions in a bowl. Cover and refrigerate for 8 hours or overnight; stir occasionally. Drain and reserve marinade. Broil shrimp 4 inches from heat until
cooked and tender, about 2 minutes on each side, less for small shrimp. Do not overcook or shrimp will become tough. Brush occasionally with marinade. Serve shrimp on shredded lettuce and sprinkle
with chopped green onion. Marinade may be heated and served for dipping. Makes 6 servings.
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