Phyllo-Wrapped Fried Shrimp Robson - cooking recipe

Ingredients

1 stick (1/2 c.) plus 3 Tbsp. unsalted butter
2 Tbsp. olive oil
25 large shrimp, shelled and deveined
1/4 c. Sambuca (anise-flavored liqueur)
1 large garlic clove, minced
3 Tbsp. minced fresh parsley
1/2 tsp. dried basil
5 sheets phyllo dough
1 1/2 c. freshly grated Parmesan cheese
1/2 c. all-purpose flour
3 large eggs, beaten lightly
vegetable oil (for deep frying)

Preparation

In a heavy skillet, heat 3 tablespoons of the butter and olive oil until the fat is hot and saute the shrimp, stirring for 2 minutes.
Add the Sambuca, garlic, parsley and basil (crumbled); cook the mixture for 1 minute, or until the shrimp are just cooked.
Remove the skillet from the heat and let cool completely.