Fennel & Garlic Shrimp

• 6 T olive oil
• 1 c chopped fennel bulb, fronds reserved
• 3 T minced garlic (9 cloves)
• 1/4 t crushed red pepper flakes
• 1 lb (16-20) shrimp, peeled with tails on
• 1 T chopped fresh flat-leaf parsley
• 1 T Pernod, optional
• 1 t salt
• 1/2 t freshly grated black pepper
• French bread for serving

1. Heat the olive oiling a large saute pan over medium heat. Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2 to 3 minutes, until the garlic just begins to color.
2. Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 1 minutes on the other side, until they're pink and just cooked through.
3. Turn off the heat, sprinkle with parsley, 1 T of chopped fennel fronds, the Pernod (if using), the salt and black pepper, and serve with bread to soak up all the pan juices.

olive oil, fennel bulb, t, red pepper, shrimp, t, t, salt, black pepper, bread

Taken from www.epicurious.com/recipes/member/views/fennel-garlic-shrimp-52788821 (may not work)