Gambas Au Beurre D'Escargot

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 tablespoon finely chopped parsley
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 1 small shallot, finely chopped
• 1/2 tablespoon Pernod (preferred), Ricard, or other anise-flavored liqueur
• 1 teaspoon table salt
• 1/4 teaspoon freshly ground black pepper
• 24 freshwater large or jumbo shell-on shrimp, rinsed in cold water

1. In a bowl, mix together all ingredients until thoroughly blended. You may use a food processor, but do not overmix or it will lose its texture.
2. Preheat the oven to 450u0b0F. With a sharp knife or shears, butterfly (split) the shrimp and remove the vein, but leave shrimp in the shells.
3. Place shrimp shell down in a gratin dish. Cover them with the Beurre d'Escargot. Put the dish in the preheated oven until shrimp are cooked through, about 8 minutes. Serve hot.

unsalted butter, parsley, garlic, shallot, liqueur, salt, freshly ground black pepper, freshwater

Taken from www.seriouseats.com/recipes/2012/03/gambas-au-beurre-d-escargot-recipe.html (may not work)