The recipe for this quick and easy appetizer can be doubled to serve as an entrée.

1 tablespoon (tbs) olive oil

3 1/2 cups thinly sliced fennel bulb

1/4 teaspoon (tsp) salt

1/8 tsp freshly ground black pepper

4 garlic cloves, thinly sliced

1 bay leaf

1/2 tsp crushed red pepper

3/4 pound large shrimp, peeled and deveined

2 tbs fresh lime juice

lime wedges (optional)

Heat oil in a large nonstick skillet over medium-high heat. Add sliced fennel, salt, black pepper, garlic and bay leaf; cook 5 minutes or until fennel is crisp but tender, stirring occasionally. Add red pepper and shrimp to pan; cook 3 minutes or until shrimp are cooked, stirring occasionally. Stir in lime juice. Serve with lime wedges, if desired. Makes four servings (1 cup per serving) as appetizer.

Per Serving: 154 calories (30% from fat); 5.1 g fat; 8.8 g carbohydrates; 18.6 g protein; 2.8 g fiber.

Source: October 2004 Cooking Light.