Pernod Shrimp

• 1 lb fresh shrimp or 1 lb thawed frozen large shrimp
• 3 tablespoons salted butter (separated)
• 2 fresh garlic clove (minced)
• 1 -2 teaspoon dry tarragon, to taste
• 1 -2 teaspoon dry oregano leaves, to taste
• fresh ground pepper (your choice)
• 12 cup heavy cream
• 2 ounces Pernod

1. Melt 2 tablespoons butter in a small sauce pan.
2. Add garlic, tarragon, oregeno and pepper and lightly saute.
3. Reduce heat.
4. Add the cream and bring to a low boil
5. Remove from heat and refridgerate at this point to allow the flavors to meld.
6. Melt remaining butter in a heavy skillet on medium/high heat.
7. Add peeled, tailed shrimp and saute until just pink.
8. Add Pernod and flambe.
9. Pour the cream/butter sauce over the shrimp, stir well, heat through and serve immediately.

fresh shrimp, butter, garlic, tarragon, oregano, fresh ground pepper, heavy cream, pernod

Taken from www.food.com/recipe/pernod-shrimp-309340 (may not work)