2 tb Olive oil

1 1/2 lb Shrimp, peeled and deveined

2 Cloves garlic, minced

28 oz Canned tomatoes, drained

And chopped 1 ts Chopped parsley

1/4 ts Fennel seed

1/2 ts Lemon juice

Salt and pepper to taste Pinch of sugar 1) Heat oil in a large frying pan. Add shrimp and garlic; season and cook

3-4 minutes over high heat, stirring occasionally.

2) Remove shrimp pan and set aside.

3) Add tomatoes and parsley to pan. Season with salt, pepper, and fennel

seed; cook 4-5 minutes over high heat, stirring occasionally. 4) Stir in lime juice and and sugar and replace shrimp in the pan. Simmer

1 minute to reheat, then spoon into scallop shells and serve with

vegetables.