Sweat shrimp shells until vibrant in color then deglaze with white wine. Add shallots, thyme, Anisette, whole black peppercorns, and tomato paste. Simmer until almost completely reduced. Strain liquid and return to the pan. Stir in cold butter being careful not to break. (A very small splash of cream can be added if necessary.) Keep warm. Poach shrimp in a pot of water with 1 onion, 1 lemon peel, 1 celery stalk, 1 carrot and 1 bay leaf. Shock in ice water and chill. Julienne salad: Combine equal parts of carrot, celery root, bell pepper, fresh basil and toss with olive oil, lemon juice and seasoning to taste. Toss with cooked shrimp. Arrange salad with hot ravioli, beurre blanc and star anise for garnish.