basil shrimp

Categories
Salad
Yield
4 Servings
MeasureIngredient
1 pounds Shrimp (up to)
1½ cup Olive oil
3 tablespoons Lemon juice
2 tablespoons Pernod liqueur
⅓ cup Fresh basil
  Salt
  Freshly ground white pepper

Shell, devein and butterfly shrimp. Heat olive oil in a large skillet. Mix basil, Pernod, lemon juice and then add to shrimp. Fry shrimp approximately 2 minutes or until just pink. Remove to a large bowl. Pour oil and herbs from skillet over shrimp. Chill. Serve at room temperature on a bed of lettuce with a wedge of lemon and a sprig of fresh basil. Yield: 4 servings.

BEN HUSSMAN (MRS. WALTER, JR.)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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