INGREDIENTS
1/2 cup
canola oil
1 tsp
fennel seed
2 tsp
fresh thyme leaves
10 cloves
garlic
12 jumbos
shrimp
1 large
lemon zest
1/4 cup
parsley leaves
1/4 tsp
red pepper flakes
4 servings
salt and pepper
1 tbsp
tarragon leaves
1 stick
unsalted butter