| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Salads |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
T |
Olive oil, divided use |
| 1 |
|
Large red bell pepper diced |
| 1 |
|
Medium fennel bulb, trimmed |
|
|
Diced |
| 1/4 |
t |
Crushed red pepper flakes |
|
|
Divided use |
|
|
Salt to taste |
|
|
Juice of 1 large lemon |
|
|
4 tablespoon, divided use |
| 1 |
lb |
Large peeled shrimp |
| 1 |
|
Small clove of garlic |
|
|
Minced |
| 3 |
|
Green onion, sliced |
| 1 |
T |
Drained capers |
| 1 |
t |
Reduced-fat mayonaise |
|
|
2 or 3 easpoons minced fresh |
|
|
Rosemary |
INSTRUCTIONS
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. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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