8 servings (serving size: 4 shrimp and 1 bread slice)
1 cup dry white wine
1/2 cup minced shallots
2 tablespoons Pernod (licorice-flavored liqueur)
2 tablespoons fresh lemon juice
1 tablespoon butter or stick margarine
2 tablespoons minced fresh or 2 teaspoons dried parsley
1 tablespoon minced fresh or 1 teaspoon dried tarragon
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
32 large shrimp, peeled and deveined (about 1 1/2 pounds)
1 cup minced seeded tomato
8 (1-ounce) slices French bread, toasted
How to Make It
Combine wine and shallots in a small saucepan; bring to a boil, and cook until reduced to 1/2 cup (about 15 minutes). Remove from heat; stir in the Pernod and the next 6 ingredients (Pernod through garlic).
Arrange the shrimp in a single layer on a jellyroll pan coated with cooking spray, and pour the Pernod mixture over shrimp. Broil 5 minutes or until shrimp are done. Sprinkle shrimp with tomato, and serve with French bread.