Ingredients for 2 servings:
1. 1/2 lb large uncooked shrimp, shelled,deveined
2. 1 tablespoon olive oil
3. 6 cloves garlic, chopped
4. 1 bunch green onion, chopped
5. 5 ounces packages ready-to use fresh spinach leaves, stemmed if desired
6. 1 bunch basil leaves, coarsely chopped
7. 2 tablespoons grated romano cheese
8. 1/2 teaspoon hot pepper sauce (such as Tabasco)
9. 1/2 teaspoon white wine vinegar
10. 3 tablespoons Pernod (or other anise-flavored liqueur)

Directions:
1. Preheat oven to 450°F degrees.
2. Lightly oil 9-inch glass pie plate.
3. Arrange shrimp in prepared plate.
4. Season shrimp lightly with salt and pepper.
5. Heat oil in heavy medium skillet over medium-high heat.
6. Add garlic and green onions and saute until softened, about 2 minutes.
7. Add spinach to skillet.
8. Cover and cook until spinach is tender and wilted, stirring occasionally, about 4 minutes.
9. Mix in basil, cheese, hot pepper sauce and vinegar.
10. Season with salt and pepper.
11. Remove from heat; mix in Pernod.
12. Spoon spinach mixture evenly over shrimp.
13. Bake until shrimp are just cooked through, approximately 8 minutes.

Enjoy your meal!