Italian Shrimp and Fennel Salad
2 1/2 tb Olive oil, divided use 1 Large red bell pepper diced 1 Medium fennel bulb, trimmed Diced 1/4 ts Crushed red pepper flakes Divided use Salt to taste Juice of 1 large lemon ...
Ingredients
- 21/2 tb olive oil, divided use
- 1large red bell pepper diced
- 1medium fennel bulb, trimmed
- 1lblarge peeled shrimp
- 1small clove of garlic
- 1tbsp drained capers
- 1tsp reduced-fat mayonaise
- 2or 3 easpoons minced fresh
Directions
- 1
2 1/2 tb Olive oil, divided use 1 Large red bell pepper diced 1 Medium fennel bulb, trimmed Diced 1/4 ts Crushed red pepper flakes Divided u
- 2
Add bell pepper, fennel, half of the crushed pepper flakes and salt to taste
- 3
Cook, stirring often, until vegetables begin to brown at the edges, 6 or 7 minutes
- 4
Transfer to a mixing bowl and add half of the lemon juice
- 5
Add 1 Tablespoon oil to pan
- 6
When hot, add shrimp, remaining pepper flakes and salt to taste
- 7
Cook Stirring, until shrimp are pin, 2 to 3 minutes, adding remaining lemon juice and garli just before it is taken off the heat
- 8
Add to vegetables Add remaining ingredients, including the remaining 1/2 Tablespoon oil, and mix well