Prawns with Pernod

Ingredients

• 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)
• Cooking spray
• 1 cup minced seeded tomato
• 8 (1-ounce) slices French bread, toasted

Preparation

1. 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).
2. Preheat broiler.
3. 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.