Roasted Brandywine Tomato, Fennel, and Shrimp with Feta

Ingredients

• 1 cup bell pepper strips red
• 1 tablespoon olive oil extravirgin divided
• 4 cups fennel bulb thinly sliced 2 small
• 2 ounces feta cheese crumbled
• 1 tablespoon basil fresh chopped
• 6  garlic cloves minced
• 0.5 teaspoon salt divided
• 1.5 pounds shrimp deveined peeled
• 3 medium red brandywine tomatoes peeled cut into 3/4-inch-thick wedges 2 pounds

Equipment

• bowl
• frying pan
• baking sheet
• broiler

Directions

1. Preheat broiler.
2. Combine fennel and bell pepper on a baking sheet coated with cooking spray.
3. Drizzle vegetable mixture with 1 1/2 teaspoons olive oil; sprinkle with 1/4 teaspoon salt. Toss to coat. Broil 10 minutes.
4. Add tomatoes to pan; toss gently. Broil 10 minutes.
5. Combine remaining 1 1/2 teaspoons oil, garlic, and shrimp in a bowl; toss to coat.
6. Add shrimp mixture to pan. Broil an additional 6 minutes or until shrimp are done and vegetables are charred and tender.
7. Transfer shrimp mixture to a large bowl.
8. Add remaining 1/4 teaspoon salt; toss gently.
9. Sprinkle mixture with cheese and basil.
10. Wine note: This refreshing summer dish is all about the snap of tart and tangy ingredients (tomatoes, feta, and shrimp) juxtaposed with herbal flavors (basil and fennel). Try it with a lively herbal sauvignon blanc from Sancerre, in the Loire Valley of France. The Vincent Delaporte Sancerre 2006 is about $ Karen MacNeil