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 pink, 2 to 3 minutes. optionally, batter and quick-fry shrimp adding remaining lemon juice and garlic just before it is taken off the heat.
Add to vegetables and your remaining ingredients (including the remaining 1/2 Tablespoon oil), and mix well.
The salad can be served when it cools to room temperatures -or- chilled overnight.
Adjust the seasoning at serving time.
- Ingredients needed:
- 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
- Juice of 1 large lemon 4 tablespoon, divided use
- 1 lb Large peeled shrimp
- 1 Small clove of garlic
- Minced 3 Green onion, slicedr
- 1 tb Drained capers
- 1 ts Reduced-fat mayonaise
- 2 or 3 teaspoons minced fresh Rosemary
