1/2 c  Butter or margarine,softened
1 tb Minced shallots(heaping)
1/4 ts Paprika
1/8 ts Salt
1/2 ts Lemon juice
Flour
1/2    Juice of lemon
2 tb Minced fresh parsley
4    Cloves garlic,minced
1/8 ts Cayenne pepper
2 ts Pernod
1 1/2 lb Shrimp,shelled and deveined
Olive oil
3/4 c  Dry white wine

1. Cream butter with wooden spoon for several minutes.
2. Add parsley, shallots, garlic, seasonings, Pernod and 1/2 teaspoon lemon
juice; mix well and set aside.
3. Coat shrimp with flour.
4. Heat olive oil in large skillet; shake flour from shrimp and add shrimp
to skillet.
5. Saute shrimp very quickly, about 3 minutes; when they start to turn
pink, cook them on other side.
6. Drain oil from skillet.
7. Add 1/2 cup lemon juice and the wine and shake pan briefly over heat,
about 1 minute.
8. Add reserved garlic butter and toss shrimp quickly with wooden spoon.
9. When butter is melted, serve shrimp immediately.