Italian shrimp & fennel salad

Yield: 4 Servings

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

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.

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