Name: Lemon Fennel Shrimp with Tarragon
Ingredients: 1 lb Medium shrimp; (about 32); 4 tb Fresh lemon juice; 2 ts Fennel seeds; crushed; A pinch dried hot red pepper flakes if; ; desired; 6 tb Olive oil; 3 lg Garlic cloves; crushed; 1/2 Lemon; sliced thin; 2 ts Finely chopped fresh tarragon leaves; or to taste, plus a; ; tarragon sprig for; ; garnish

CATEGORY	CUISINE	TAG	YIELD
Grains		July 1994	1	servings

INGREDIENTS

1	lb	Medium shrimp; (about 32)
4	tb	Fresh lemon juice
2	ts	Fennel seeds; crushed
		A pinch dried hot red pepper flakes if
		; desired
6	tb	Olive oil
3	lg	Garlic cloves; crushed
1/2		Lemon; sliced thin
2	ts	Finely chopped fresh tarragon leaves; or to taste, plus a
		; tarragon sprig for
		; garnish

INSTRUCTIONS

In a large saucepan of salted boiling water cook shrimp 1 minute, or until
just cooked through. In a colander drain shrimp and rinse under cold water
until cool. Shell and if desired devein shrimp.
In a bowl or plastic container whisk together lemon juice, fennel seeds,
red pepper flakes, and salt and pepper to taste and add oil in a stream,
whisking. Stir in shrimp, garlic, and sliced lemon and marinate, covered
and chilled, stirring occasionally, at least 6 hours or overnight. Stir in
chopped tarragon. Serve shrimp garnished with tarragon sprig.
Serves 8 as an hors d'oeuvre.
Gourmet July 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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