Makes 4 servings
Preheat the oven to 500°F. Heat a large skillet in the oven for 5 minutes.
Remove the pan from the oven and add the olive oil. Carefully layer the potato slices in the pan, slightly overlapping them. Top with the garlic, jalapeño, and shrimp. Season with salt and pepper.
Return the pan to the oven and bake until the shrimp are opaque throughout, 5 to 7 minutes.
Remove the pan from the oven and add the ouzo. Stand back and carefully hold a lit match to the juice to flame the dish. As the flame begins to die down, squeeze the lemon over the shrimp. Serve immediately.
⅓ cup extra virgin olive oil
1 russet potato, very thinly sliced
2 garlic cloves, thinly sliced
1 jalapeño pepper, thinly sliced
1¼ pounds peeled and deveined extra-large shrimp (under 15 per pound)
Freshly ground black pepper
6 ounces ouzo