*  Exported from  MasterCook  *

                     Italian Shrimp and Fennel Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  tablespoons   Olive oil -- divided use
   1                    Large red bell pepper diced
   1                    Medium fennel bulb -- trimmed
                        Diced
     1/4  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 -- sliced
   1      tablespoon    Drained capers
   1      teaspoon      Reduced-fat 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 pink, 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 1/2 Tablespoon oil, and mix well.  
The salad can be served when it cools to room temperature or chilled overnight.
 Adjust the seasoning at serving time.

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