What you'll need:     1   lb. shrimp, peeled and de-veined   1   red onion, sliced   1   large fennel bulb   1   stalk green onion, finely chopped   3   tablespoons fresh flat-leaf parsley, chopped   1   teaspoon grated lemon rind   ½   fresh lemon juice   ¼   teaspoon black pepper powder   ¼   teaspoon salt   4   tablespoons extra-virgin olive oil

Directions:     1.   Discard fennel stalks and leaves. Cut bulb in half vertically, discard core. Cut each half crosswise into ¼-inch thick slices.   2.   In large pan, heat 2 tablespoons olive oil over medium-high heat, sauté green onion about 1 minute. Add shrimp, stir frequently until shrimp turn red. Remove from heat, set aside.   3.   Heat another 2 tablespoons oil in pan over medium heat, add red onion and fennel, stirring constantly for 1 minute. Add shrimp and all the other ingredients. Mix well.   4.   Remove from heat. Make 4 servings.