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Grilled Spot Prawns

Grilled Spot Prawns Recipe

  • 2 pounds head- and tail-on Santa Barbara spot prawns or jumbo shrimp
  • 5 tablespoons extra-virgin olive oil, divided
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried crushed red pepper flakes
  • 3 tablespoons Pernod or ouzo
  • 2 tablespoons chopped fennel fronds, divided, plus 1 fennel bulb, very thinly sliced crosswise
  • Kosher salt and freshly ground black pepper
  • 6 cups (lightly packed) baby arugula
  • 2 tablespoons fresh lemon juice
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