Instructions: In a large bowl, combine the garlic powder, salt, black pepper, ground red pepper and shrimp. Toss gently to coat the shrimp with the spices. In a large skillet, heat the oil over medium-high heat. Add the shrimp mixture; saute 3 minutes or until shrimp are done.

Remove shrimp from pan; set aside. Add the fennel and garlic cloves to the skillet and saute 3 minutes or until tender. Add the wine, orange rind, saffron, clam juice and tomatoes. Bring the mixture to a boil; reduce the heat and simmer 5 minutes.

Cool slightly, then transfer the mixture to a blender and process until smooth. Pour the mixture into a fondue pot and keep warm over a medium flame. Serve with the shrimp and bread.

Cooks note: This fondue contains ingredients that are typically found in bouillabaisse, a seafood stew from Provence. Once the shrimp are done, soak up any remaining fondue with cubes of French bread.

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