Anonymous Fri Oct 07 11:38:00 2005

3 cups sliced fennel bulbs (about

2 medium)

2 cups chopped tomatoes (about

2 large)

1/2 cup sliced red onion (about

1/2 medium)

1 tablespoon chopped fresh or

1 teaspoon dried dill weed

3 tablespoons lemon juice

1 tablespoon olive or vegetable oil

1/2 teaspoon salt

1/4 teaspoon pepper

1-1/2 cups white wine or apple juice

1 teaspoon grated lemon peel

1-1/2 pounds raw large shrimp, peeled

and deveined (about

24 shrimp)

This salad, combining the flavors of white wine, fennel and shrimp, is also nice served on a bed of Boston lettuce leaves.

Mix all ingredients except wine, lemon peel and shrimp in large glass or plastic bowl. Heat wine and lemon peel to boiling in 12-inch skillet; reduce heat. Stir in shrimp. Simmer 3 to 4 minutes, turning once, until shrimp are pink; remove from heat. Stir shrimp and 1 cup hot cooking liquid into fennel mixture. Cool 10 minutes. Cover and refrigerate at least 1 hour. 6 servings