Licorice Shrimp

• 1 cup white wine
• 2 tablespoons Pernod
• 1 tablespoon fresh lime juice
• 1/2 teaspoon minced garlic
• 2 teaspoons fennel seeds
• 1 tablespoon minced onion
• 1 tablespoon minced celery
• 1 medium fennel bulb, halved lengthwise and sliced thin (reserve leaves for garnish)
• 1 pound large shrimp, shelled and deveined
• 1 tablespoon olive oil

1. In a shallow dish combine wine, Pernod, lime juice, garlic, fennel seeds, onion, celery, and fennel bulb, then add shrimp. Let marinate, covered and chilled, one hour.
2. Transfer shrimp to a bowl and strain vegetables in a sieve set over another bowl. Reserve vegetables and marinade. In a skillet heat oil over moderately high heat until hot but not smoking and saute reserved vegetables, stirring, 5 minutes. Add reserved marinade and simmer mixture, stirring occasionally, 20 minutes or until fennel is just tender and liquid is almost evaporated. Add shrimp and salt and pepper to taste and cook, stirring, 2 to 4 minutes, or until shrimp are just cooked through. Transfer to a platter and garnish with fennel leaves.

white wine, pernod, lime juice, garlic, fennel seeds, onion, celery, fennel bulb, shrimp, olive oil

Taken from www.epicurious.com/recipes/member/views/licorice-shrimp-52300761 (may not work)