Grande Dame 2004 Veuve Clicquot - Shrimp tail kebab with Gomashio and anise 40 minutes 40 minutes Serves 5 2 48 fresh cooked shrimp tails 16 skewers 50 g unsalted butter 16 anise stars Gomashio (blend of sea salt and sesame) Shrimp tail kebab with Gomashio and anise Skewer 3 crayfish tails onto each kebab stick, allowing 2 sticks per person. In a nonstick skillet, heat the unsalted butter, and quickly flash fry the crawfish tails as you sprinkle them with gomasio, until they obtain a light golden brown color. Garnish each skewer with a small star anise and serve immediately. Crustaceans France