| 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”