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.

This recipe yields 4 servings.

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