|Butter/Margarine||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Garlic||4 Clove (20 gm), minced|
|Finely chopped parsley||2 Tablespoon|
|Finely chopped shallots||1 1⁄2 Tablespoon|
|Red cayenne pepper||1⁄8 Teaspoon|
|Pernod/Other anise-flavored liqueur||2 Teaspoon|
|Large shrimp||1 1⁄2 Pound, shelled, deveined (Or Large Shrimp)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Tablespoon|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Black pepper||To Taste|
|Chopped parsley||1 Tablespoon (If Desired)|
In a small bowl, cream together butter or margarine, garlic, 2 tablespoons parsley, shallots, paprika, red pepper and liqueur.
Lightly dust shrimp with flour.
Heat oil in a large skillet.
Add shrimp; stirring frequently, pan-fry over medium heat 3 to 4 minutes or until shrimp become firm and turn pink.
Drain off oil.
Add lemon juice and wine to shrimp.
Shake pan over medium-high heat about 30 seconds.
Add garlic mixture.
Stir and toss shrimp until butter melts and mixture coats shrimp.
Season with salt and black pepper to taste.
Spoon onto a platter.
Sprinkle with chopped parsley; serve immediately.