Recipe - Italian Shrimp And Fennel Salad

2 One half tablespoon Olive oil, divided use
1 Large red bell pepper minced
1 Medium fennel bulb, trimmed
Diced
One fourth teaspoon Crushed red pepper flakes
Divided use
Salt to taste
Juice of 1 large lemon
4 tablespoon, divided use
1 pound Large peeled shrimp
1 Small clove of garlic
Minced
3 Green onion, cut or sliced up
1 tablespoon Drained capers
1 teaspoon Reducedfat mayonaise
2 or 3 easpoons minced fresh
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 One half 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