Ingredients

• 1/2 cup sliced oil-packed sun-dried tomatoes, 2 tablespoons oil reserved
• 2 medium fennel bulbs, trimmed, halved, thinly sliced crosswise (about 3 1/2 cups)
• 2 garlic cloves, minced
• 1 1/3 pounds uncooked large shrimp, peeled, deveined, tails left intact
• 2 tablespoons chopped fresh dill
• 2/3 cup crumbled feta cheese

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Instructions

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