LEMON FENNEL SHRIMP WITH TARRAGON

Lemon Fennel Shrimp with Tarragon image

Yield Serves 8 as an hors d'oeuvre

Number Of Ingredients 8

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1 pound 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 large garlic cloves, crushed
1/2 lemon, sliced thin
2 teaspoons finely chopped fresh tarragon leaves, or to taste, plus a tarragon sprig for garnish

Steps:

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.