Categories: Salads 
      Yield: 4 servings 
  
  2 1/2 tb Olive oil, divided use 
      1    Large red bell pepper diced 
      1    Medium fennel bulb, trimmed 
           Diced 
    1/4 ts Crushed red pepper flakes 
           Divided use 
           Salt to taste 
           Juice of 1 large lemon 
           4 tablespoon, divided use 
      1 lb Large peeled shrimp 
      1    Small clove of garlic 
           Minced 
      3    Green onion, sliced 
      1 tb Drained capers 
      1 ts Reduced-fat mayonaise 
           2 or 3 easpoons minced fresh 
           Rosemary 
  
  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.