Tomatillo Shrimp

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3 tbsp olive oil

1 lb (about 3 to 4) fresh poblano peppers, seeded, ribs removed and roughly chopped

6 garlic cloves, finely minced

1 lb tomatillos, husked, rinsed and quartered

1-1/2 tsp salt plus extra for the shrimp

3 tbsp unsalted butter

2 lbs. large shrimp, peeled and deveined

Freshly ground pepper

4 cups fresh cilantro leaves

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