*  Exported from  MasterCook II  *
 
              SHRIMP, ORANGE SCENTED WITH VERMOUTH AND FENNEL
 
 Recipe By     : Cucina del Mare Fish and Seafood Italian Style, Evan Kleiman
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood - Entrees
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      whole         fennel bulb with feathery top
    6      tablespoons   extra virgin olive oil
    4      whole         garlic cloves -- peeled and minced
    1 1/2  pounds        shrimp -- peeled and deveined
   10      whole         basil leaves -- finely chopped
      1/4  cup           orange zest -- finely chopped
      1/2  cup           dry vermouth
    1      whole         lemon -- juiced
                         Salt and freshly ground pepper
 
 Remove the feathery fronds from the fennel bulb, reserving a large
 handful.  Cut the fennel bulb in half lengthwise and remove the core. Cut
 into thin slices.  Finely chop the reserved tops.
 
 Heat olive oil in a large saute  pan over medium heat.  Add the sliced
 fennel and cook until softened, about 10 minutes.  Add the garlic and cook
 for 1 minute.  
 
 Add the shrimp, basil, chopped fennel tops, orange zest and cook until the
 shrimp turn pink.  Add the vermouth and lemon juice and
 cook for 1 minute over high heat.  Season with salt and pepper to taste. 
 
 Serve immediately.
 
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