Rinse the shrimp under cold water and set aside.

In a stainless steel mixing bowl, combine the lemon juice, ouzo, cayenne, and Tabasco. Toss the shrimp in the marinade, cover with plastic wrap, and refrigerate for at least 2 hours or up to 6 hours.

On a large platter, combine the flour and salt. Remove the shrimp from the marinade and turn once in the flour to dredge on both sides. Shake in the palm of your hand to remove excess flour. Place on a separate plate. While dredging the shrimp, heat about 1/4-inch/0.6-cm of oil in a large, heavy skillet. Do not let the oil smoke. Place as many pieces of shrimp as will fit in one layer in the skillet and fry over very high heat. They will need 3 to 4 minutes of total frying time; turn once so that they cook on both sides. The flour coating the shrimp will be a light golden color and the shells bright red. Remove, drain on paper towels, and repeat with the remaining shrimp, replenishing the oil if necessary. Serve hot, garnished with lemon wedges.