Great to bring tailgating or on a picnic with a chilled bottle of Albarino!

1 tbsp fennel seeds lightly crushed
1/2 tsp saffron threads crushed
3/4 tsp salt
2 cloves of garlic minced
1/2 cup white wine
1/2 cup sherry wine
2 lbs peeled & deveined large shrimp tail left on
chopped parsley

In a sauce pan combine the saffron, wine, sherry, fennel seeds, salt & garlic together.  Bring to a boil and simmer 5 minutes.  Add shrimp and cook for 2 minutes or until shrimp turn pink, stirring shrimp.  Do not overcook.

Transfer to a bowl and chill.  Stir in parsley right before serving.  Can be served chilled or room temperature.