MMMMM----- Recipe via Meal-Master (tm) v8.04
  Categories: Seafood
       Yield: 4 Servings
       2 tb Olive oil
      24 lg Shrimp; cleaned/deveined
       2 md Red bell peppers;*
       2 md Green bell peppers;*
      10 md Mushrooms; halved
       6 oz Spinach;**
       2 tb Shallots, fresh; chopped
       2 tb Parsley, fresh; chopped
       2 tb Basil, fresh; chopped
       1 ts Oregano, fresh; chopped
       1 ts Thyme, fresh; chopped
            Salt & pepper to taste
       3 tb Pernod or Ricard anise lique
     1/4 c  White wine, fruity; such as
            -Rhine or Vouvray
 MMMMM--------------------------TO SERVE-------------------------------
            Angel-hair pasta; OR
            Basmati rice; OR
            Potatoes; boiled/quartered
   * cored, seeded and sliced into rings
   ** about 1/2 a bunch, or 4 cups loosely packed, with small leaves left
   whole and larger leaves chopped; rinsed and drained well
   1. Heat olive oil in a large skillet. Add shrimp, peppers, mushrooms,
   spinach, shallots and herbs. Season with salt and pepper. Saute,
   stirring, over high heat for 2 minutes. Reduce heat to medium and
   cook until shrimp are opaque, about 3 to 5 minutes.
   2. Add Pernod. Raise heat to medium-high, stand back and ignite with
   long match to flambe. When the flame dies out, stir in wine and
   simmer for 3 minutes.
   3. Arrange shrimp, vegetables and sauce on plates around cooked
   angel-hair pasta, basmati rice or potatoes.
   Source: Le Loup french cafe, 3348 N. Sheffield, Chicago, Illinois
   (reprinted in the Chicago Sun Times, September 25, 1996)