Shrimp with Fennel, Dill, and Feta

Ingredients

• 3.5 cups fennel bulbs trimmed halved thinly sliced
• 0.7 cup feta cheese crumbled
• 2 tablespoons optional: dill fresh chopped
• 2  garlic cloves minced
• 0.5 cup oil-packed sun-dried tomatoes sliced
• 1.3 pounds shrimp deveined uncooked peeled

Equipment

• frying pan

Directions

1. Heat 2 tablespoons oil from sun-dried tomatoes in large nonstick skillet over medium-high heat.
2. Add fennel; sauté 3 minutes.
3. Add sun-dried tomatoes and garlic and stir 1 minute.
4. Sprinkle shrimp with salt and pepper.
5. Add shrimp to skillet and cook until just opaque in center, about 1 minute per side. Season to taste with salt and pepper.
6. Sprinkle with dill, then feta.