Lemon fennel shrimp with tarragon

Ingredients

Quantity		Ingredient
1	pounds	Medium shrimp; (about 32)
4	tablespoons	Fresh lemon juice
2	teaspoons	Fennel seeds; crushed
		A pinch dried hot red pepper flakes if
		; desired
6	tablespoons	Olive oil
3	larges	Garlic cloves; crushed
½		Lemon; sliced thin
2	teaspoons	Finely chopped fresh tarragon leaves; or to taste, plus a
		; tarragon sprig for
		; garnish

Directions

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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