| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Salads |
4 |
Servings |
INGREDIENTS
| 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 |
|
|
4 tablespoon, divided use |
| 1 |
lb |
Large peeled shrimp |
| 1 |
|
Small clove of garlic |
|
|
Minced |
| 3 |
|
Green onion, sliced |
| 1 |
tb |
Drained capers |
| 1 |
ts |
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
A Message from our Provider:
“Don’t confuse God’s patience with his final response”