Title: Shrimp~ orange scented with vermouth & fenn
 Categories: Seafood -, Entrees
      Yield: 4 Servings
 
      1    Whole fennel bulb with
           Feathery top
      6 tb Extra virgin olive oil
      4    Whole garlic cloves --
           Peeled and minced
  1 1/2 lb Shrimp -- peeled and
           Deveined
     10    Whole basil leaves -- finely
           Chopped
    1/4 c  Orange zest -- finely
           Chopped
    1/2 c  Dry vermouth
      1    Whole lemon -- juiced
           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.