Pernod Shrimp

Directions

1. 1
   Melt 2 tablespoons butter in a small sauce pan.
2. 2
   Add garlic, tarragon, oregeno and pepper and lightly saute.
3. 3
   Reduce heat.
4. 4
   Add the cream and bring to a low boil
5. 5
   Remove from heat and refridgerate at this point to allow the flavors to meld.
6. 6
   Melt remaining butter in a heavy skillet on medium/high heat.
7. 7
   Add peeled, tailed shrimp and saute until just pink.
8. 8
   Add Pernod and flambe.
9. 9
   Pour the cream/butter sauce over the shrimp, stir well, heat through and serve immediately.