Shrimp, Orange Scented with Vermouth & Fennel

Directions

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 sauté 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.