Instructions: 1. Cream butter with wooden spoon for several minutes.

2. Add parsley, shallots, garlic, seasonings, Pernod and 1/2 teaspoon lemon juice; mix well and set aside.

3. Coat shrimp with flour.

4. Heat olive oil in large skillet; shake flour from shrimp and add shrimp to skillet.

5. Saute shrimp very quickly, about 3 minutes; when they start to turn pink, cook them on other side.

6. Drain oil from skillet.

7. Add 1/2 cup lemon juice and the wine and shake pan briefly over heat, about 1 minute.

8. Add reserved garlic butter and toss shrimp quickly with wooden spoon.

9. When butter is melted, serve shrimp immediately.

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