Shrimp with garlic and Pernod
1 pound large raw shrimp, shell and tail on
2 tablespoons butter
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
3 tablespoons Pernod
Coarse salt and freshly ground pepper
1 tablespoon chopped fresh at leaf parsley
Melt butter with olive oil in large skillet over medium heat. Add garlic and cook 2 minutes. Add shrimp and Pernod; cook, stirring, for about 3 minutes or until the shrimp turns pink. Season with salt and pepper. Sprinkle with parsley.
Note: We like to leave the shell on for cooking, as it locks in the delicious flavour. Although it can be messy. If you wish, remove the shell prior to cooking.