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SERVES:
4

INGREDIENTS:

1/2 pound defrosted, already cooked, cocktail shrimp
1 small bulb fennel (see hints below)
1/2 red pepper, deseeded and thinly sliced
1/4 cup thinly sliced red onion
1/3 cup sliced pitted Kalamata olives
approx. 1 loosely packed cup parsley leaves (Italian flatleaf of curly)
1/4-1/3 cup extra virgin olive oil
2-3 Tbs fresh squeezed lemon juice
pinch red pepper flakes
salt to taste

PROCEDURE:

Remove the remaining tail part of the shell from the defrosted shrimp and then keep the shrimp cold until you're ready to assemble the salad.

Deseed and slice half of a red pepper, thinly slice about 1/4 cup red onion.....and then slice the pitted Kalamata olives in half to make sure there really are no pits.....and you'll also need about 1 cup of parsley leaves removed from the stems.

As far as the fennel goes, cut the top off of the bulb.......and then cut it in half from top to bottom.......and then thinly slice each half. (see hints below)

To make the dressing, add a generous 1/4 cup extra virgin olive oil to a large mixing bowl......add 2-3 Tbs fresh squeezed lemon juice.......and add all of the rest of the ingredients, including the shrimp. and toss to coat with the dressing.

HINTS:

In retrospect, I think if is better to thinly slice the halved fennel bulb crosswise instead of from top to bottom. It makes the slices easier to chew.

Cut the deseeded half of pepper into two pieces before thinly slicing crosswise to end up with shorter pieces.