Pan-Fried Shrimp With Lemon And Ouzo - cooking recipe

Ingredients

1/2 cup ouzo
1/4 cup fresh lemon juice
1/2 teaspoon cayenne pepper
1 1/2 lbs large shrimp, shelled
3 tablespoons extra virgin olive oil
salt

Preparation

In a large, shallow dish, combine 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.
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.