Categories: Pasta, Shrimp, Main 
      Yield: 4 servings 
  
      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.