Lemon Fennel Shrimp with Tarragon

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Lemon Fennel Shrimp with Tarragon Ingredients

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

Instructions for Lemon Fennel Shrimp with Tarragon

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 doeuvre. Gourmet July 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: ShrimpCuisine: Uncategorized

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