Grilled Spot Prawns

Ingredients

• 6 cups baby arugula packed (lightly )
• 2 tablespoons fennel bulb divided very thinly sliced chopped
• 2  garlic clove minced
• 2 pounds shrimp 
• 4 servings pepper black freshly ground
• 2 tablespoons juice of lemon fresh
• 5 tablespoons olive oil extra virgin extra-virgin divided
• 3 tablespoons pernod 
• 0.5 teaspoon pepper dried red crushed

Equipment

• bowl
• sauce pan
• knife
• grill

Directions

1. Using a small knife or kitchen shears, butterflyshrimp from tail to base of head, leavingpeel and head on; devein.
2. Heat 3 tablespoons oil in a small saucepan overmedium heat.
3. Add garlic and pepper flakes;saut&eactue; until aromatic, about 30 seconds.
4. Transfer to a medium bowl; stir in Pernod and1 tablespoon fennel fronds. Season with salt andpepper.
5. Add prawns; toss to coat. Marinateat room temperature, tossing occasionally,for 30 minutes.
6. Prepare a grill to high heat. Grill prawns,brushing with marinade from bowl, until brightpink and just opaque in center, about 2 minutesper side.
7. Transfer to a plate.
8. Mix slicedfennel bulb and arugula in a large bowl.
9. Drizzlelemon juice and remaining 2 tablespoons oil over;toss to coat. Season with salt and pepper.
10. Arrange salad on a plate. Top with shrimp,garnish with 1 tablespoon chopped fronds.