Can be prepared in 45 minutes or less but requires additional unattended time.
Recipe information
Yield
Serves 8 as an hors d'oeuvre
Ingredients
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
Preparation
Step 1
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.
Step 2
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.
