Title: Basil Shrimp
Categories: Salad
Yield: 4 Servings

1 lb Shrimp
1 -(up to)
1 1/2 c Olive oil
3 tb Lemon juice
2 tb Pernod liqueur
1/3 c Fresh basil
Salt
Freshly ground white pepper

Shell, devein and butterfly shrimp. Heat olive oil in a large skillet. Mix
basil, Pernod, lemon juice and then add to shrimp. Fry shrimp approximately
2 minutes or until just pink. Remove to a large bowl. Pour oil and herbs
from skillet over shrimp. Chill. Serve at room temperature on a bed of
lettuce with a wedge of lemon and a sprig of fresh basil. Yield: 4
servings.

BEN HUSSMAN (MRS. WALTER, JR.)

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.