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