Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Butter or margarine,softened 2 t Pernod
2 T Minced fresh parsley 1/2 t Lemon juice
1 T Minced shallots(heaping) 1 1/2 lb Shrimp,shelled and deveined
4 Cloves garlic,minced Flour
1/4 t Paprika Olive oil
1/8 t Cayenne pepper 1/2 Juice of lemon
1/8 t Salt 3/4 c Dry white wine

1. Cream butter with wooden spoon for several minutes.

2. Add parsley, shallots, garlic, seasonings, Pernod and 1/2 teaspoon
lemon juice; mix well and set aside.

3. Coat shrimp with flour.

4. Heat olive oil in large skillet; shake flour from shrimp and add
shrimp to skillet.

5. Saute shrimp very quickly, about 3 minutes; when they start to turn
pink, cook them on other side.

6. Drain oil from skillet.

7. Add 1/2 cup lemon juice and the wine and shake pan briefly over
heat, about 1 minute.

8. Add reserved garlic butter and toss shrimp quickly with wooden
spoon.

9. When butter is melted, serve shrimp immediately.
Submitted By MICHAEL ORCHEKOWSKI On 10-12-94

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