1. Cream butter with wooden spoon for several minutes. 2. Add parsley, shallots, garlic, seasonings, Pernod and 1/2 teaspoon lemon juice; mix well and set aside. 3. Coat shrimp with flour. 4. Heat olive oil in large skillet; shake flour from shrimp and add shrimp to skillet. 5. Saute shrimp very quickly, about 3 minutes; when they start to turn pink, cook them on other side. 6. Drain oil from skillet. 7. Add 1/2 cup lemon juice and the wine and shake pan briefly over heat, about 1 minute. 8. Add reserved garlic butter and toss shrimp quickly with wooden spoon. 9. When butter is melted, serve shrimp immediately.