INGREDIENTS
12
jumbo shrimp, peeled and deveined
1/2 cup
canola oil
10 cloves
garlic
1/4 tsp
crushed red pepper flakes
1 tsp
ground fennel seed
Salt and freshly ground black pepper
1 stick
unsalted butter
1
large lemon, zested and juiced
1 tbsp
chopped tarragon leaves
2 tsp
chopped fresh thyme leaves, plus sprigs for garnish
1/4 cup
chopped fresh Italian parsley leaves, plus extra for garnish