---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads
       Yield: 4 servings
   2 1/2 tb Olive oil, divided use
       1    Large red bell pepper diced
       1    Medium fennel bulb, trimmed
     1/4 ts Crushed red pepper flakes
            Divided use
            Salt to taste
            Juice of 1 large lemon
            4 tablespoon, divided use
       1 lb Large peeled shrimp
       1    Small clove of garlic
       3    Green onion, sliced
       1 tb Drained capers
       1 ts Reduced-fat mayonaise
            2 or 3 easpoons minced fresh
   Heat 1 Tablespoon of the oil in a large skillet over high heat.  Add bell
   pepper, fennel, half of the crushed pepper flakes and salt to taste.
   Cook, stirring often, until vegetables begin to brown at the edges, 6 or 7
   minutes.  Transfer to a mixing bowl and add half of the lemon juice.
   Add 1 Tablespoon oil to pan. When hot, add shrimp, remaining pepper flakes
   and salt to taste.  Cook Stirring, until shrimp are pin, 2 to 3 minutes,
   adding remaining lemon juice and garli just before it is taken off the
   heat. Add to vegetables
   Add remaining ingredients, including the remaining 1/2 Tablespoon oil, and
   mix well.  The salad can be served when it cools to room temperaturor
   chilled overnight. Adjust the seasoning at serving time.