In a food processor add the garlic, green onion, spinach, and watercress. Pulse until all finely diced. Place in a medium size bowl and set aside
Place the ground fennel seed, breadcrumbs, hot sauce, butter, and Pernod in food processor. Blend until smooth. Add the spinach mixture back into the food processor and pulse to blend. Place back in the bowl and place in fridge until ready. (Can be prepared the day before)
Preheat oven to 475 with a rack in the top half of the oven. Place peeled shrimp into an oyster pan or muffin tin.
Add a heaping teaspoon of the spinach mixture to each shrimp. Sprinkle with Parmesan cheese and bake for about 10 minutes. Serve and Enjoy!
