Ingredients
- 3 easpoons (minced fresh)
- 1 bell pepper (red diced)
- 1 fennel bulb
- 1 lemon
- 1 clove of garlic
- 1 fat mayonaise (reduced)
- 1 lb shrimp (peeled)
- 2 1/2 tb olive oil
- 1 tb capers (drained)
- 3 slices green onion
- some juice
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 1/2 Tablespoon oil, and mix well. The salad can be served when it cools to room temperaturor chilled overnight. Adjust the seasoning at serving time.