Title: Fresh shrimp and fennel saute
 Categories: E.
      Yield: 4 Servings
 
      1 tb Olive oil
    1/4 c  Thinly sliced onion
      1 c  Thinly sliced fennel
      1 oz Pernod
    1/2 c  Chopped tomato
      1 ts Chopped orange zest
      2 tb Orange juice
     12 lg Shrimp, peeled and deveined
           Salt and pepper
      2 tb Butter, cut into small
           Pieces
 
  In a large saute pan heat oil. Add the onions and fennel, cook,
  stirring for 3 minutes, or until the vegetables begin to get soft.
  Carefully add the pernod, it may ignite. Allow to cook for 1 minute.
  Add the tomatoes, orange zest, and orange juice, and shrimp, and cook
  for 5 minutes. Using a spoon, add in the butter, swirling to
  incorporate it completely. Season to taste with salt and pepper and
  serve.
  
  Yield: 2 servings