Pan-Fried Shrimp with Lemon and Ouzo

• Recipe by Diane Kochilas

Ingredients

1. 1/2 cup ouzo
2. 1/4 cup fresh lemon juice
3. 1/2 teaspoon cayenne pepper
4. 1 1/2 pounds large shrimp in the shell or shelled
5. 3 tablespoons extra-virgin olive oil
6. Salt

Directions

1. In a large, shallow dish, combine the ouzo, lemon juice and cayenne. Add the shrimp and toss to coat thoroughly. Cover and refrigerate for at least 1 1/2 hours or for up to 2 hours.
2. Dry the shrimp. In a large skillet, heat 1 1/2 tablespoons of the oil until shimmering. Add half of the shrimp and cook over high heat, stirring, until golden and just cooked, 2 minutes. Season with salt and transfer to a platter. Repeat with the remaining oil and shrimp. Serve hot or warm.