Gamberoni al' Acqua Pazza: Shrimp in Crazy Water

• 6 tablespoons extra-virgin olive oil
• 1/2 red onion, thinly sliced
• 1 clove garlic, peeled and smashed flat
• 1 hot pepper, thinly sliced
• 1/2 bulb fennel, thinly sliced, fronds set aside
• 6 cherry tomatoes, halved
• 1/2 cup white wine
• 1/2 cup sea water, or 1/2 cup water mixed with 1 teaspoon sea salt
• 16 jumbo shrimp, peeled, heads and tails on
• 1/2 bunch flat leaf parsley, chopped to yield 1/8 cup

1. In a 6-quart soup pot, heat the oil over medium heat until smoking.
2. Add the onion, garlic, hot pepper, and fennel and cook until soft and light golden brown, 8 to 10 minutes.
3. Add the tomatoes, wine and water, and bring to a boil.
4. Lower the heat and simmer 10 minutes.
5. Add the shrimp and simmer until cooked through, about 5 minutes.
6. Pour into a bowl and garnish with fennel fronds and parsley.

extravirgin olive oil, red onion, clove garlic, hot pepper, fennel, cherry tomatoes, white wine, water, jumbo shrimp, flat leaf parsley

Taken from www.foodnetwork.com/recipes/mario-batali/gamberoni-al-acqua-pazza-shrimp-in-crazy-water-recipe.html (may not work)