Shrimp, Orange Scented with Vermouth and Fennel

• 1 whole fennel bulb
• 6 tablespoons olive oil, extra-virgin
• 4 whole garlic cloves peeled, minced
• 1 1/2 pounds shrimp
• 10 whole basil chopped
• 1/4 cup orange zest chopped
• 1/2 cup vermouth dry
• 1 whole lemon juiced

1. Remove the feathery fronds from the fennel bulb, reserving a large handful.
2. Cut the fennel bulb in half lengthwise and remove the core.
3. Cut into thin slices.
4. Finely chop the reserved tops.
5. Heat olive oil in a large saute pan over medium heat.
6. Add the sliced fennel and cook until softened, about 10 minutes.
7. Add the garlic and cook for 1 minute.
8. Add the shrimp, basil, chopped fennel tops, orange zest and cook until the shrimp turn pink.
9. Add the vermouth and lemon juice and cook for 1 minute over high heat.
10. Season with salt and pepper to taste.
11. Serve immediately.

fennel bulb, olive oil, garlic, shrimp, basil, orange zest, vermouth dry, lemon juiced

Taken from recipeland.com/recipe/v/shrimp-orange-scented-vermouth--46197 (may not work)