Gambas au Beurre dEscargot

Ingredients

• For the Beurre d’ Escargot:
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 tablespoon finely chopped parsley
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 1 small shallot, finely chopped
• 1/2 tablespoon Pernod (preferred), Ricard, or other anise-flavored liqueur
• 1 teaspoon table salt
• 1/4 teaspoon freshly ground black pepper
• For the shrimp:
• 24 freshwater large or jumbo shell-on shrimp, rinsed in cold water

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