Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 tb Olive oil, divided use
1 Large red bell pepper diced
1 Medium fennel bulb, trimmed
Diced
1/4 ts Crushed red pepper flakes
Divided use
Salt to taste
Juice of 1 large lemon
4 tablespoon, divided use
1 lb Large peeled shrimp
1 Small clove of garlic
Minced
3 Green onion, sliced
1 tb Drained capers
1 ts Reduced-fat mayonaise
2 or 3 easpoons minced fresh
Rosemary

Heat 1 Tablespoon of the oil in a large skillet over high heat. Add
bell pepper, fennel, half of the crushed pepper flakes and salt to
taste. Cook, stirring often, until vegetables begin to brown at the
edges, 6 or 7 minutes. Transfer to a mixing bowl and add half of the
lemon juice.

Add 1 Tablespoon oil to pan. When hot, add shrimp, remaining pepper
flakes and salt to taste. Cook Stirring, until shrimp are pin, 2 to
3 minutes, adding remaining lemon juice and garli just before it is
taken off the heat. Add to vegetables

Add remaining ingredients, including the remaining 1/2 Tablespoon
oil, and mix well. The salad can be served when it cools to room
temperaturor chilled overnight. Adjust the seasoning at serving time.

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