Recipe - Basil Shrimp

1 pound Shrimp
1 (up to)
1 One half cup Olive oil
3 tablespoon Lemon juice
2 tablespoon Pernod liqueur
1/3 cup Fresh basil
Salt
Freshly ground white pepper

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.