Shrimp Palermo

• 1 1/2 tablespoons olive oil
• 1 1/2 cups sliced fresh fennel bulb
• 1/2 pound uncooked large shrimp, peeled, deveined
• 3 large garlic cloves, minced
• 1/3 cup dry vermouth
• 3 tablespoons orange juice
• 1 teaspoon grated orange peel
• Orange slices (optional)
• Chopped fennel fronds (optional)

1. Heat oil in heavy medium skillet over medium heat.
2. Add fennel; saute until beginning to soften and color, about 5 minutes.
3. Add shrimp and garlic; saute 1 minute.
4. Cover skillet; cook until shrimp are just pink, about 2 minutes.
5. Add vermouth, orange juice and orange peel to skillet.
6. Increase heat to medium-high; cook uncovered until sauce is slightly reduced and shrimp are opaque in center, about 3 minutes longer.
7. Season to taste with salt and pepper.
8. Transfer shrimp to plates; top with sauce.
9. Garnish with orange slices and sprinkle with fennel fronds, if desired.

olive oil, fresh fennel bulb, shrimp, garlic, orange juice, orange slices, fennel

Taken from www.epicurious.com/recipes/food/views/shrimp-palermo-1250 (may not work)