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CATEGORY CUISINE TAG YIELD
Salad 4 Servings

INGREDIENTS

1 lb Shrimp (up to)
1 1/2 c Olive oil
3 tb Lemon juice
2 tb Pernod liqueur
1/3 c Fresh basil
Salt
Freshly ground white pepper

INSTRUCTIONS

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: A Taste of the Good Life>, by the Little Rock (AR) Junior
League.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”

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