Title: Lemon Fennel Shrimp with Tarragon
Categories: July 1994
Yield: 1 servings

1 lb Medium shrimp; (about 32)
4 tb Fresh lemon juice
2 ts Fennel seeds; crushed
A pinch dried hot red pepper
-flakes if
; desired
6 tb Olive oil
3 lg Garlic cloves; crushed
1/2 Lemon; sliced thin
2 ts Finely chopped fresh
-tarragon leaves; or to
-taste, plus a
; tarragon sprig for
; garnish

In a large saucepan of salted boiling water cook shrimp 1 minute, or until
just cooked through. In a colander drain shrimp and rinse under cold water
until cool. Shell and if desired devein shrimp.

In a bowl or plastic container whisk together lemon juice, fennel seeds,
red pepper flakes, and salt and pepper to taste and add oil in a stream,
whisking. Stir in shrimp, garlic, and sliced lemon and marinate, covered
and chilled, stirring occasionally, at least 6 hours or overnight. Stir in
chopped tarragon. Serve shrimp garnished with tarragon sprig.

Serves 8 as an hors d'oeuvre.

Gourmet July 1994

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