Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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, .