A generous portion of precooked, head-on, shell-on shrimp
A splash of neutral oil
Several cloves of garlic, finely chopped
A good handful of fresh parsley, finely chopped
A drizzle of olive oil
A decent glug of Pernod, or any anise-flavored liqueur
Instructions
Finely chop several cloves of garlic and a good handful of fresh parsley. Mix these together in a bowl with a generous drizzle of olive oil. Put this mixture to one side.
Take a large skillet and place it over a medium-high heat. Add a splash of neutral oil and let it get nice and hot.
Toss in a good amount of precooked shrimp into the sizzling skillet. Let them just start to warm through.
Add a splash of Pernod to the shrimp. Then carefully light the Pernod.
Once the flames have disappeared, add your garlic-parsley mixture to the skillet. Give everything a good toss to ensure the shrimp are well coated.
Notes
This is a flexible recipe, so feel free to add more garlic or parsley if you wish, or adjust the amount of Pernod to taste.