Simple preparations like this let the buttery flavor and langoustine-like texture of Santa Barbara spot prawns, a West Coast delicacy, shine. Feel free to substitute any jumbo American shrimp.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Using a small knife or kitchen shears, butterfly shrimp from tail to base of head, leaving peel and head on; devein.
Step 2
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 and 1 tablespoon fennel fronds. Season with salt and pepper. Add prawns; toss to coat. Marinate at room temperature, tossing occasionally,for 30 minutes.
Step 3
Prepare a grill to high heat. Grill prawns, brushing with marinade from bowl, until bright pink and just opaque in center, about 2 minutes per side. Transfer to a plate. Mix sliced fennel bulb and arugula in a large bowl. Drizzle lemon juice and remaining 2 tablespoons oil over; toss to coat. Season with salt and pepper.
Step 4
Arrange salad on a plate. Top with shrimp, garnish with 1 tablespoon chopped fronds.
Recipe notes
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