2 1/2 tbsp Olive oil, divided use
1 Large red bell pepper diced
1 Medium fennel bulb, trimmed
Diced
1/4 tsp 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 tbsp Drained capers
1 tsp Reduced-fat mayonaise
2 or 3 easpoons minced fresh
Rosemary
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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.
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