Ingredients

• 12 jumbo shrimp, (6-8 per pound), peeled and deveined, tails left on (see Ingredient Note)
• 2 tablespoon lemon juice, divided
• 1/4 teaspoon salt
• 1 tablespoon extra-virgin olive oil
• 1 medium bulb fennel, cored and finely chopped
• 5 scallions, thinly sliced
• 1 small chile pepper, such as jalapeño or serrano, seeded and minced
• 1/2 cup Chardonnay, preferably Greek
• 1/2 cup crumbled feta cheese, preferably Greek
• Freshly ground pepper, to taste

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Cooking Directions

Step 1

Toss shrimp with 1 tablespoon lemon juice in a medium bowl and sprinkle with salt.

Step 2

Heat oil in a large skillet (or "saganaki" pan) over medium heat. Add fennel, scallions and chile pepper and cook, stirring, until soft and beginning to brown, 3 to 5 minutes. Pour in wine. Cook, stirring, for 1 minute. Place the shrimp on top of the fennel mixture, cover and cook until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from the heat.

Step 3

Transfer the shrimp to a plate. Add the remaining 1 tablespoon lemon juice, feta and pepper to the pan and stir until the cheese begins to melt, about 1 minute. Serve the shrimp atop the fennel mixture.