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2 pounds head- and tail-on Spot Prawns – Buy Here!
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
1 tablespoon fresh lemon juice
Step 1 – Using a small knife or kitchen shears, butterfly prawns from tail to base of head, leaving peel and head on; devein.
Step 2 – Heat 3 tablespoons oil in a small saucepan over medium heat. Add garlic and pepper flakes; sauté until aromatic, about 30 seconds. Transfer to a medium bowl; stir in Pernod and 1 Tbsp. fennel fronds. Season with salt and pepper. Add prawns; toss to coat. Marinate at room temperature, tossing occasionally, for 30 minutes.
Step 3 – Prepare a grill to high heat. Grill prawns, brushing with marinade from bowl, until bright pink and just opaque in center, about 2 minutes per side. Transfer to a plate. Mix sliced fennel bulb and arugula in a large bowl. Drizzle lemon juice and remaining 2 tablespoons oil over; toss to coat. Season with salt and pepper.
Step 4 – Arrange salad on a plate. Top with prawns, garnish with 1 tablespoon chopped fronds.