Shrimp Madagascar

1 pkg. (5.3 oz) fresh goat cheese, Chavrie2 Tbsp. Vegetable Oil24 Shrimp, raw, peeled and deveined2Tbsp. Green Madagascar peppercorns, crushed2 oz. Pernod*1 C Chicken stock1 Tbsp. Dijon mustard1 Tbsp. Chopped green scallion
Heat a large heavy sauté pan over medium high heat Pour in oil 
Season shrimp with salt and pepper 
Sauté the shrimp in the oil for 1 minute on each side 
Remove shrimp from the sauté pan and set aside 
Pour out oil from the pan 
Add peppercorns back to the sauté pan and heat for 30 seconds 
Deglaze with Pernod*. 
Add fresh goat cheese and chicken stock and bring to a boil 
Reduce until sauce is thick enough to coat the back of a spoon. 
Whisk in mustard and return to a simmer. 
Place shrimp back into simmering sauce to heat 
Place 6 shrimp on each plate and ladle sauce over each shrimp 
Garnish with chopped scallions 
Great served with rice and carrot julienne 

* licorice flavored liquor