Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter or margarine -- softened
   2      tablespoons   minced fresh parsley
   1      tablespoon    minced shallots -- (heaping)
   4      cloves        garlic -- minced
     1/4  teaspoon      paprika
     1/8  teaspoon      cayenne pepper
     1/8  teaspoon      salt
   2      teaspoons     Pernod
     1/2  teaspoon      lemon juice
   1 1/2  pounds        shrimp -- shelled and
                        -- deveined
                        flour
                        olive oil
     1/2                juice of lemon
     3/4  cup           dry white wine

Preparation:

1. Cream butter with wooden spoon for several minutes. 2. Add parsley, shallots, garlic, seasonings, Pernod and 1/2 teaspoon lemon juice; mix well and set aside. 3. Coat shrimp with flour. 4. Heat olive oil in large skillet; shake flour from shrimp and add shrimp to skillet. 5. Sauté shrimp very quickly, about 3 minutes; when they start to turn pink, cook them on other side. 6. Drain oil from skillet. 7. Add 1/2 cup lemon juice and the wine and shake pan briefly over heat, about 1 minute. 8. Add reserved garlic butter and toss shrimp quickly with wooden spoon. 9. When butter is melted, serve shrimp immediately.