1/2 c Butter or margarine,softened
1 T Minced shallots(heaping)
1/4 t Paprika
1/8 t Salt
1/2 t Lemon juice
1 x Flour
1/2 ea Juice of lemon
2 T Minced fresh parsley
4 ea Cloves garlic,minced
1/8 t Cayenne pepper
2 t Pernod
1 1/2 lb Shrimp,shelled and deveined
1 x Olive oil
3/4 c Dry white wine
1. Cream butter with wooden spoon for several minutes.
2. Add parsley, shallots, garlic, seasonings, Pernod and 1/2 teaspoon
lemon juice; mix well and set aside.
3. Coat shrimp with flour.
4. Heat olive oil in large skillet; shake flour from shrimp and add
shrimp to skillet.
5. Saute shrimp very quickly, about 3 minutes; when they start to turn
pink, cook them on other side.
6. Drain oil from skillet.
7. Add 1/2 cup lemon juice and the wine and shake pan briefly over
heat, about 1 minute.
8. Add reserved garlic butter and toss shrimp quickly with wooden
spoon.
9. When butter is melted, serve shrimp immediately.
