An incredible shrimp recipe

2/3 cup extra virgin olive oil
1/4 cup pastis, such as Pemod or Ricard
6 cloves garlic, coarsely chopped
2 teaspoons fennel seeds
1/2 cup minced fresh parsley
3 pounds jumbo shrimp (13-20 count), in their shells.
Sea or or coarse salt, to taste
Freshly ground black pepper, to taste
1 whole lemon, cut into thin half-slices

Preheat the oven to 425 degrees F

Whisk together the olive oil, psstis, garlic, fennel seeds, and
parsley.

Pour over the shrimp in a medium size bowl, tossing to coat the shrimp
thoroughly.

Season with salt and pepper.

Transfer the shrimp to a large glass-bottomed dish just large enough to
hold them in a single layer. Tuck the lemon slices among the shrimp.

Bake the shrimp, turning them once halfway through the cooking time, at
about 10 minutes.

Cook a further 10 minutes or until tender and just cooked through.

Serve in individual shallow dishes or a communal bowl.

Serve with lots of baguette bread for dunking.

Serve with saffron rice or some rice equally spicy.

Serve with a crisp white wine or champagne.