Yield: 4 Servings
|1 pounds||Shrimp (up to)|
|1½ cup||Olive oil|
|3 tablespoons||Lemon juice|
|2 tablespoons||Pernod liqueur|
|⅓ cup||Fresh basil|
|\N \N||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, .