Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    fennel bulbs -- trimmed of stalks
                        and quartered -- leaves set aside
   1      tablespoon    extra-virgin olive oil -- plus
     1/2  cup           extra-virgin olive oil
   2      ounces        sambuca or anisette
   2      tablespoons   freshly-ground black pepper
  12      large         gulf prawns -- peeled, with
                        their heads still on
   6                    scallions -- green and white
                        -- parts, thinly
                        -- sliced
   2      tablespoons   dijon mustard
   4      tablespoons   red wine vinegar
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

Preheat barbecue or broiler. Bring 4 quarts water to boil and add 2 tablespoons salt. Gently place fennel quarters in boiling water and cook until just fork tender, about 6 to 7 minutes. Carefully remove with slotted spoon and allow to cool on a plate. Mix olive oil, Sambuca and black pepper well. Brush 1/2 teaspoon Sambuca mix on each fennel quarter and grill over hot grill coals or under broiler until light brown and hot through. Brush prawns with remaining Sambuca mixture and place on grill. Cook 4 minutes a side or until cooked through. Combine scallions, mustard and vinegar in mixing bowl. Slowly drizzle in olive oil until thick emulsion is formed, about the texture of whipping cream. Place two warm fennel quarters like yin and yang, then 3 hot prawns heads up in teepee shape over fennel in center of each of 4 plates. Drizzle 3 to 4 tablespoons vinaigrette around prawns and fennel, garnish with fennel leaves and serve immediately. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5614)