½ lb Large uncooked shrimp, shelled, deveined
1 tbsp Olive oil
6 Large garlic cloves, chopped
1 Bunch green onions, chopped
1/2 10 oz. package ready-to use fresh spinach leaves, stemmed if desired
1 Bunch basil leaves, coarsely chopped
2 tbsp Grated Silani Romano cheese
1/2 tsp Tabasco
1/2 tsp White wine vinegar
3 tbsp Pernod or other anise-flavored liqueur
Preheat oven to 450F. Lightly oil 9-inch glass pie plate. Arrange shrimp in prepared plate. Season shrimp lightly with salt and pepper.
Heat oil in heavy medium skillet over medium-high heat. Add garlic and green onions and sauté until softened, about 2 minutes. Add spinach to skillet. Cover and cook until spinach is tender and wilted, stirring occasionally, about 4 minutes. Mix in basil, cheese, hot pepper sauce and vinegar. Season with salt and pepper. Remove from heat; mix in Pernod.
Spoon spinach mixture evenly over shrimp. Bake until shrimp are just cooked through, approximately 8 minutes.
Optional: Place on a bed or spaghetti