Italian Shrimp and Fennel Salad

Yields:	4 servings
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2 1/2	tablespoons	olive oil
1	large	sweet red bell pepper	diced
1	medium	fennel bulb	trimmed
1/4	teaspoon	red pepper flakes
1	pound	shrimp	peeled
3	each	scallions, spring or green onions
1	tablespoon	capers	drained capers

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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Very tasty fruitcake, all kinds of candied fruits in the cake, looks great, great flavor! Family and friends enjoyed it.

Reviewed by mixtogether