Italian Shrimp and Fennel Salad

• 2 1/2 tablespoons olive oil
• 1 large sweet red bell peppers 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

1. Heat 1 Tablespoon of the oil in a large skillet over high heat.
2. Add bell pepper, fennel, half of the crushed pepper flakes and salt to taste.
3. Cook, stirring often, until vegetables begin to brown at the edges, 6 or 7 minutes.
4. Transfer to a mixing bowl and add half of the lemon juice.
5. Add 1 Tablespoon oil to pan.
6. When hot, add shrimp, remaining pepper flakes and salt to taste.
7. Cook stirring, until shrimp are pin, 2 to 3 minutes, adding remaining lemon juice and garli just before it is taken off the heat.
8. Add to vegetables Add remaining ingredients, including the remaining 1/2 Tablespoon oil, and mix well.
9. The salad can be served when it cools to room temperaturor chilled overnight.
10. Adjust the seasoning at serving time.

olive oil, sweet red bell peppers, red pepper, shrimp, scallions, capers

Taken from recipeland.com/recipe/v/italian-shrimp-fennel-salad-43481 (may not work)