1/2 c. butter, softened
4 garlic cloves, minced
2 tbsp. chopped parsley
1 1/2 tbsp. chopped shallots
1/4 tsp. paprika
1/8 tsp. red (cayenne) pepper
3 tsp. Pernod or Anisette
1 1/2 lbs. med. or large shrimp, shelled and deveined
1/4 c. flour
1/3 c. olive oil
2 tbsp. lemon juice
3/4 c. dry white wine
Salt and pepper

Cream together butter, garlic, parsley, shallots, paprika, red pepper and Pernod or Anisette. Dust shrimp with flour and fry in oil 3 to 4 minutes or until shrimp become firm and turn pink. Drain off oil. Add lemon juice and wine to shrimp and heat over medium high heat 30 seconds. Add garlic mixture and cook about 2 minutes stirring frequently. Season with salt and pepper to taste.