Grilled Spot Prawns

Ingredients

• 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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