Santorini Shrimp

• 1 red, orange, or yellow bell pepper
• 1/2 cup extra-virgin olive oil, divided
• 2 fennel bulbs, trimmed, cored, and cut into wedges
• 1/2 teaspoon sugar
• 1 1/2 teaspoons kosher salt, divided
• 8 garlic cloves, chopped
• 1 1/2 pounds peeled and deveined large shrimp
• 1/4 cup vin santo (or other sweet white or pink dessert wine)
• 2 tablespoons ouzo
• 1/2 cup pitted mixed green and black olives
• 1/4 cup fresh lemon juice
• 3/4 teaspoon freshly ground black pepper
• 1/3 cup fresh oregano leaves, divided
• 1 lemon, cut into wedges

1. Preheat broiler to high. Place bell pepper on an aluminum foil-lined baking sheet; coat with 1 tablespoon oil. Broil 12 minutes or until charred, turning once. Place pepper in a bowl; cover bowl tightly with plastic wrap. Let stand 15 minutes. Peel pepper; discard skin and seeds. Cut pepper into strips.
2. Heat 3 tablespoons oil in a large, high-sided saute pan over medium-high heat. Add fennel, cut sides down, to skillet. Cook 3 minutes or until caramelized. Sprinkle with sugar and 1/2 teaspoon salt. Turn fennel; reduce heat to medium, and cook 5 minutes or until remaining sides are caramelized and tender. Remove from pan. Wipe pan clean with paper towels.
3. Add remaining 1/4 cup oil and garlic to pan over medium-high heat. When garlic begins to sizzle, add shrimp. Cook 2 minutes; add wine and ouzo. Bring to a simmer; cook 3 minutes or until shrimp are cooked through. Add caramelized fennel, roasted bell pepper strips, olives, lemon juice, black pepper, half of oregano leaves, and remaining 1 teaspoon salt. Cook, tossing to coat, 1 minute or until mixture is heated through. Garnish with remaining oregano; serve with lemon wedges.

red, extravirgin olive oil, fennel bulbs, sugar, kosher salt, garlic, shrimp, vin santo, ouzo, black olives, lemon juice, freshly ground black pepper, fresh oregano, lemon

Taken from www.myrecipes.com/recipe/santorini-shrimp (may not work)