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| Italian Shrimp And Fennel Salad Recipe |
Category: Vegetables / Salads
Rating:
N/A
Servings: 4
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Ingredients
2 1/2 tablespoon olive oil, divided use
1 large red bell pepper diced
1 medium fennel bulb, trimmed
1 diced
1/4 teaspoon crushed red pepper flakes
1 divided use
1 salt to taste
1 juice of 1 large lemon
1 4 tablespoon, divided use
1 lb large peeled shrimp
1 small clove of garlic
1 minced
3 green onion, sliced
1 tablespoon drained capers
1 teaspoon reduced-fat mayonaise
1 2 or 3 easpoons minced fresh
1 rosemary
Cooking Directions:
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.
salads
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