Shellfish: Orange Shrimp by Recipe Cottage

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	Orange Shrimp

		Italian Orange Scented Shrimp with Vermouth and Fennel 'GAMBERI ALL'ARANCIA E FINOCCHIO SERVES 4-6 1 fennel bulb with feathery top 6 tbls. extra virgin olive oil 4 garlic cloves, peeled and minced 1- 1.5 lbs. shrimp, peeled and deveined 10 basil leaves finely chopped 1/4 cup finely chopped orange zest 1/2 cup dry vermouth juice of 1 lemon Salt and freshly ground pepper 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.