Italian shrimp and fennel salad

4 Servings

Ingredients

Quantity Ingredient
2½ tablespoon Olive oil, divided use
1 Large red bell pepper diced
1 Medium fennel bulb, trimmed
Diced
¼ teaspoon Crushed red pepper flakes
Divided use
Salt to taste
Juice of 1 large lemon
4 tablespoon, divided use
1 pounds Large peeled shrimp
1 Small clove of garlic
Minced
3 Green onion, sliced
1 tablespoon Drained capers
1 teaspoon Reduced-fat mayonaise
2 or 3 easpoons minced fresh
Rosemary

Directions

Heat 1 Tablespoon of the oil in a large skillet over high heat. Add bell pepper, fennel, half of the crushed pepper flakes and salt to taste. Cook, stirring often, until vegetables begin to brown at the edges, 6 or 7 minutes. Transfer to a mixing bowl and add half of the lemon juice.

Add 1 Tablespoon oil to pan. When hot, add shrimp, remaining pepper flakes and salt to taste. Cook Stirring, until shrimp are pin, 2 to 3 minutes, adding remaining lemon juice and garli just before it is taken off the heat. Add to vegetables

Add remaining ingredients, including the remaining ½ Tablespoon oil, and mix well. The salad can be served when it cools to room temperaturor chilled overnight. Adjust the seasoning at serving time.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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