Grilling Method: indirect-medium high
Serves 6
Start to finish: 40 minutes
2/3 cup extra-virgin olive oil, plus extra for shrimp
¼ cup pastis (either Ricard or Pernod)
8 cloves of fresh garlic, grated
2 teaspoons fennel or anise seeds
2 teaspoons whole green peppercorns
¼ cup chopped fresh tarragon, plus more for serving
24-26jumbo shrimp or tiger shrimp in the shells (the bigger, the better, about 1.5 pounds)
2 teaspoons coarse sea salt
Crusty baguette
If you prefer to cook this indoors, preheat your oven to 425 degrees Fahrenheit.
Whisk together the oil, pastis, garlic, fennel, peppercorns and tarragon. Toss the cleaned and dry shrimp in a bowl with a little oil and the salt. Lay the shrimp in one layer in a shallow gratin dish or casserole (a Pyrex is fine). Pour the pastis mixture evenly over the shrimp.
Place the gratin dish in the center of the cooking grate (or in your oven) and cook about 15-20 minutes, turning the shrimp over once halfway through the cooking time.
Take the dish out of the grill or oven as soon as the shrimp are done. You know they are done when they are pink, their tails are curled and they are just cooked through. Do not overcook them.
Serve the dish family style on a table spread with newspapers or something that washes easily — this dish can get messy!
And don’t forget to sop up the sauce with a crusty baguette.
Nutritional information: 225 calories; 172 calories from fat; 19 g fat (3 g saturated; 0 g trans fats); 35 mg cholesterol; 495 mg sodium; 5 g carbohydrate; 0 g fiber; 3 g sugar; 4 g protein.
Elizabeth Karmel, Associated Press
