Ingredients
24 big shrimp tails on, deveined
2 teaspoons fennel seed
1 teaspoon red pepper flakes
Salt and freshly ground black pepper
2 lemons, zested and juiced
4 cloves garlic, grated
1/4 cup extra virgin olive oil
Preparation
Place shrimp in a bowl and season with fennel, red pepper flakes, salt and pepper, the zest of 2 lemons. Add garlic and oil and use your hands to coat shrimp evenly. Heat a skillet to medium-high and cook shrimp until pink and firm, add juice of 2 lemons to the pan and serve immediately.
