Europe & Middle East
Latin America & Caribbean
Melt 2 tablespoons butter or margarine over medium-high heat in a large non stick fry pan. Add onion, salt and pepper; cook for 5 minutes, stirring occasionally.
Add shrimp and garlic, cook for an additional 7 minutes or until shrimp is cooked throughout and pink in color, stirring occasionally. Stir in dried cranberries, lemon juice and remaining 1 tablespoon butter; heat through. Serve with linguine or rice.
Makes 4 servings.
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