Recipe - Citrus Fennel Shrimp With Tarragon

4 cup Water
1 cup Dry white wine
1 Lemon; cut or sliced up
1 Lime; cut or sliced up
1 tablespoon Salt
1 Bay leaf
1 Onion; quartered
1 pound Medium shrimp (about 32);
deveined and shelled,
leaving tail intact

2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 2 teaspoons
fennel seeds, crushed Pinch dried hot red pepper flakes 6 tablespoons olive
oil 3 large garlic cloves, crushed 2 teaspoons finely chopped fresh
tarragon leaves Garnish: Tarragon sprigs

In a large pot, bring water and wine to a boil with One half of the lemon and
lime slices, salt, bay leaf and onion and boil 5 minutes. Add shrimp and
cook, stirring occasionally, until just cooked through, about 3 minutes.
Drain shrimp and cool.

In a bowl whisk together lemon juice, lime juice, fennel seeds, red pepper
flakes, and salt and pepper to taste and add oil in a stream, whisking.
Stir in shrimp, garlic, reserved lemon and lime slices and marinate,
covered and chilled, stirring occasionally, at least 6 hours or overnight.
Stir in chopped tarragon. Serve shrimp garnished with tarragon sprigs.

Yield: Serves 8 as an hors d'oeuvre

Recipe by: Cooking Live Show #CL8932 Posted to MCRecipe Digest V1 #721 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Aug 4, 1997