| 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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