Silani Cheese Products

	Scampi Rockefeller 1/2 lb. large uncooked shrimp, shelled, deveined 1 tbsp. olive oil 6 large garlic cloves, chopped 1 bunch green onions, chopped 1/2 10 oz. package ready-to use fresh spinach leaves, stemmed if desired 1 bunch basil leaves, coarsely chopped 2 tbsp. grated Silani Romano cheese 1/2 tsp. Tabasco 1/2 tsp. white wine vinegar 3 tbsp. Pernod or other anise-flavored liqueur
	Preheat oven to 450F. Lightly oil 9-inch glass pie plate. Arrange shrimp in prepared plate. Season shrimp lightly with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add garlic and green onions and sauté until softened, about 2 minutes. Add spinach to skillet. Cover and cook until spinach is tender and wilted, stirring occasionally, about 4 minutes. Mix in basil, cheese, hot pepper sauce and vinegar. Season with salt and pepper. Remove from heat; mix in Pernod. Spoon spinach mixture evenly over shrimp. Bake until shrimp are just cooked through, approximately 8 minutes. Serves: 2