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.