Italian shrimp & 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.