To make up the stock, boil a large pan of water and add the chilli, salt, pepper and star anise. Add the shrimps and cook them for 30 seconds. Drain the shrimps and then stir fry them in a pan with olive oil, garlic and parsley.

Toss the ingredients to combine the flavours. Add the Pernod, some more garlic, pepper and salt and flamb, if you want to, otherwise leave the flavours to infuse. Chop up some fresh herbs, ie dill and parsley, and sprinkle over the shrimps. Toss the pan and add the lemon juice.

Lay the shrimps over a bed of fresh salad leaves and serve straight away.