2 tb Olive oil
1 1/2 lb Shrimp, peeled and deveined
2 Cloves garlic, minced
28 oz Canned tomatoes, drained
And chopped 1 ts Chopped parsley
1/4 ts Fennel seed
1/2 ts Lemon juice
Salt and pepper to taste Pinch of sugar 1) Heat oil in a large frying pan. Add shrimp and garlic; season and cook
3-4 minutes over high heat, stirring occasionally.
2) Remove shrimp pan and set aside.
3) Add tomatoes and parsley to pan. Season with salt, pepper, and fennel
seed; cook 4-5 minutes over high heat, stirring occasionally. 4) Stir in lime juice and and sugar and replace shrimp in the pan. Simmer
1 minute to reheat, then spoon into scallop shells and serve with
vegetables.