Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2    tablespoons  olive oil
  1 1/2           cups  fresh fennel bulb -- sliced
     1/2         pound  raw large shrimp -- peeled & deveined
  3             cloves  garlic -- minced
     1/3           cup  vermouth
  3        tablespoons  orange juice
  1           teaspoon  grated orange peel
                        orange slices -- for garnish
                        chopped fennel fronds -- for garnish

Preparation:

1. Heat oil in heavy medium skillet over medium heat. Add fennel; saute until beginning to soften and color, about 5 minutes. 2. Add shrimp and garlic, saute 1 minute. Cover skillet; cook until shrimp are just pink about 2 minutes. 3. Add vermouth, orange juice and orange peel to skillet. Increase heat to medium high; cook uncovered until sauce is slightly reduced and shrimp are opaque in center about 3 minutes. 4. Season to taste with salt and pepper. Transfer to plates, top with sauce. Garnish with orange slices and chopped fennel fronds if using. Notes: This is a Scicilian style dish. It is nicely accompanied by sauted broccoli and some orzo with butter and freshly grated parmesan cheese. For dessert serve sliced pears and almond cookies. This dish can easily be doubled and used for an elegant dinner for 4.

Nutritional Information:

167 Calories (kcal); 10g Total Fat; (77% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; 12mg Sodium