Instructions: 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 saute 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.

Kleiman

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.