French Scampi

DIRECTIONS

• Clean the shrimp by peeling, remove the vein and cut the shrimp in half lengthwise.
• Season with salt and pepper and pass through flour lightly.
• Preheat frying pan with butter and oil at high heat.
• Sauté the shrimp fast so they brown slightly.
• Add garlic very quickly and throw away excess butter.
• Don't worry about losing some garlic.
• Away from fire, mix in sweet basil and Pernod then flambé.
• Add the cream and reduce.
• Check seasoning.
• Serve right away.