Shrimp And Baby Beets With Sherry Vinegar

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20 baby beets (1 1/4 pounds), preferably a mixture of white, golden and red, greens trimmed


2 tablespoons unsalted butter

1/4 cup plus 1 tablespoon chicken stock, canned low-sodium broth or water

3/4 pound medium shrimp—shelled, deveined and butterflied

Freshly ground pepper

2 tablespoons sherry vinegar

1 tablespoon capers

1 tablespoon minced chives

1 tablespoon minced parsley

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