Name: Grilled Spot Prawns
Yield: 4 Servings
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 peppert; 6 cups (lightly packed) baby arugula; 2 tablespoons fresh lemon juice

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