Instructions: Put olive oil (reserve 2 tablespoons), ginger, salt, garlic and fennel pollen into a bowl. Stir thoroughly. Add prawns, stir to ensure that each prawn is well coated.

Saute shrimp in reserved olive oil over high heat in a large skillet. Cook until shrimp are pink and opaque, about 5 minutes. Do not overcook. Serve as an appetizer, side dish or on a bed of rice.

This recipe yields 4 servings.

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