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| 2 1/2 Esslöffel | Olive oil, divided use |
| 1 | Large red bell pepper diced |
| 1 | Medium fennel bulb, trimmed Diced |
| 1/4 Teelöffel | red pepper crushed flakes |
| | Divided use |
| | salt |
| | Juice of 1 large lemon |
| 4 | Tablespoon, divided use |
| 1 x ca. 450 g | Large peeled shrimp |
| 1 | Small clove of garlic Minced |
| 3 | green onion sliced |
| 1 Esslöffel | capers drained |
| 1 Teelöffel | Reduced-fat mayonaise |
| 2 | Or 3 easpoons minced fresh |
| | rosemary |
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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.
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