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Mix butter, olive oil, tarragon, chives and lemon peel in a small bowl. Melt 2 Tbsp. of this mixture in a large saucepan over medium heat. Add leeks and thyme and sauté until tender. About 10 minutes.
Add shrimp, lemon juice and peas to saucepan. Cook until shrimp is almost pink. Add remaining herb mixture to saucepan and toss to coat.
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