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.