Instructions: Split shrimp in half lengthwise.

In a 12 inch to 14 inch saute pan, heat oil until smoking. Add shrimp, garlic and chilies and cook until shrimp have turned red on one side but garlic is still light brown. Add wine and extra virgin olive oil and turn shrimp over to cook 1 or more minutes. Add mint and fennel and toss through. Pour in warm serving bowl and serve.

Yield: 4 servings

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