Italian Shrimp And Fennel Salad

Recipe Ingredients

2 1/2 tablespoons	37ml	Olive oil - divided use
1 tablespoon	15ml	Red bell pepper - diced (large)
1 tablespoon	15ml	Fennel bulb - trimmed, diced (medium)
1/4 teaspoon	1.3ml	Red pepper flakes - crushed
		Salt to taste
1		Lemon - juice of (large)
1 lb	454g / 16oz	Large peeled shrimp
1		Garlic - minced
3		Green onion - sliced
1 tablespoon	15ml	Capers - drained
1 teaspoon	5ml	Mayonnaise
2 teaspoons	10ml	Or 3 fresh rosemary - minced

Recipe Instructions

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 garlic just before it is taken off the heat.

Add to vegetables Add remaining ingredients, including the remaining 1/2 Tablespoon oil, and mix well. The salad can be served when it cools to room temperature chilled overnight. Adjust the seasoning at serving time.

Source:
Yamuna Devi, "Yamuna's Table"

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