Original Recipe by @annarossiofficial
1 lb 15ct shrimp, peeled and deveined (if buying frozen shrimp, check the back of package to be sure the only ingredient is “shrimp” and there is NO sodium tripolyphosphate)
3 TBS extra virgin olive oil
6 cloves garlic, thinly sliced 1/16”
Salt & Pepper to taste
½ tsp Aleppo pepper or red pepper flakes to taste
¼ cup Pernod
Parsley of fennel fronds for garnish
Good bread, for dipping
Lay the shrimp down on a paper towel to wick off extra moisture.
Preheat a large sauté pan on medium heat and add extra virgin olive oil. When the oil begins to shimmer, lower the temperature to medium low and add sliced garlic. Let the garlic sweat and infuse for 2 minutes. Do not allow the garlic to brown.
Add shrimp and raise the temperature to medium/ medium high to get a nice sear.
Add salt & pepper and a dash of heat like Aleppo pepper. Cook for 2 minutes, then flip and cook for another 2-3 minutes until shrimp are pink, no longer translucent and have a little bounce if touched.
Add Pernod. Take a match and light the mixture to burn off the alcohol. Fun!
Give the shrimp one final toss and serve hot, tapas style with crusty bread for dipping in the oil/pernod mixture.