Pan-Fried Shrimp With Lemon and Ouzo

Serve with a light-bodied, southern Mediterranean white with a hint of lemon, like the 2002 Domaine Mercouri Folol Mercouri Korakohori Ilias from Greece. Originally from "Food & Wine" 9/04

• Ready In: 2 hrs 6 mins
• Serves: 6

Ingredients

• 1⁄2 cup  ouzo
• 1⁄4 cup fresh lemon juice
• 1⁄2 teaspoon cayenne pepper
• 1 1⁄2 lbs large shrimp, shelled
• 3  tablespoons extra virgin olive oil
•  salt

Directions

1. In a large, shallow dish, combine ouzo, lemon juice and cayenne.
2. Add the shrimp and toss to coat thoroughly.
3. Cover and refrigerate for at least 1 1/2 hours or for up to 2 hours.
4. Dry the shrimp.
5. In a large skillet, heat 1 1/2 tablespoons of the oil until shimmering.
6. Add half of the shrimp and cook over high heat, stirring, until golden and just cooked (2 minutes).
7. Season with salt and transfer to a platter.
8. Repeat with the remaining oil and shrimp.
9. Serve hot or warm.