Can be prepared in 45 minutes or less but requires additional unattended time.

　　

Ingredients

Serves 8 as an hors d'oeuvre

　　1 pound medium shrimp (about 32)

　　4 tablespoons fresh lemon juice

　　2 teaspoons fennel seeds, crushed

　　a pinch dried hot red pepper flakes if desired

　　6 tablespoons olive oil

　　3 large garlic cloves, crushed

　　1/2 lemon, sliced thin

　　2 teaspoons finely chopped fresh tarragon leaves, or to taste, plus a tarragon sprig for garnish

　　

Step 1

In a large saucepan of salted boiling water cook shrimp 1 minute, or until just cooked through. In a colander drain shrimp and rinse under cold water until cool. Shell and if desired devein shrimp.

　　

Step 2

In a bowl or plastic container whisk together lemon juice, fennel seeds, red pepper flakes, and salt and pepper to taste and add oil in a stream, whisking. Stir in shrimp, garlic, and sliced lemon and marinate, covered and chilled, stirring occasionally, at least 6 hours or overnight. Stir in chopped tarragon. Serve shrimp garnished with tarragon sprig.