Recipe - Grilled Fennel

2 Fennel bulbs; trimmed of
stalks
And quartered; leaves set
aside
1 tablespoon Extravirgin olive oil; plus
One half cup Extravirgin olive oil
2 ounce Sambuca or anisette
2 tablespoon Freshlyground black pepper
12 lg Gulf prawns; peeled, with
Their heads still on
6 Scallions; green and white
parts, thinly cut or sliced up
2 tablespoon Dijon mustard
4 tablespoon Red wine vinegar
Salt; to taste
Freshlyground black pepper;
to taste

Preheat barbecue or broiler. Bring 4 quarts water to boil and add 2
tablespoons salt. Gently place fennel quarters in boiling water and cook
until just fork tender, about 6 to 7 minutes. Carefully remove with slotted
spoon and allow to cool on a plate. Mix olive oil, Sambuca and black pepper
well. Brush One half teaspoon Sambuca mix on each fennel quarter and grill over
hot grill coals or under broiler until light brown and hot through. Brush
prawns with remaining Sambuca mixture and place on grill. Cook 4 minutes a
side or until cooked through. Combine scallions, mustard and vinegar in
mixing bowl. Slowly drizzle in olive oil until thick emulsion is formed,
about the texture of whipping cream. Place two warm fennel quarters like
yin and yang, then 3 hot prawns heads up in teepee shape over fennel in
center of each of 4 plates. Drizzle 3 to 4 tablespoons vinaigrette around
prawns and fennel, garnish with fennel leaves and serve immediately. This
recipe yields 4