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PREPARATION:Heat the oil and
butter in a large skillet until the butter is melted. Add the onion and
bell pepper; toss to coat evenly. Stir in the okra and cook over
medium heat until the onion is translucent.
Add the tomatoes, wine, lemon juice, parsley, salt, and pepper. Simmer,
stirring occasionally, until the tomatoes soften. Add the
shrimp and continue cooking for 3 to 4 minutes, or until the shrimp turns pink and opaque.
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