Grilled Spot Prawns

Ingredients

• 2 pounds head- and tail-on Santa Barbara spot prawns or jumbo shrimp
• 5 tablespoons extra-virgin olive oil
• 2 cloves garlic
• ½ teaspoon dried red pepper flakes
• 3 tablespoons Pernod or ouzo
• 2 tablespoons fennel fronds
• Kosher salt and freshly ground black pepper
• + 2 more ingredients
• • 6 cups baby arugula
  • 2 tablespoons fresh lemon juice

Using a small knife or kitchen shears, butterfly shrimp from tail to base of head, leaving peel and head on; devein. Heat 3 tablespoons oil in a small saucepan over medium heat. Add garlic and pepper flakes; saut&eactue; until aromatic, about 30 seconds. Transfer to a medium bowl; stir in Pernod ...

View full recipe at Epicurious