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Shrimp with Fennel, Dill, and Feta
- 1/2 cup sliced oil-packed sun-dried tomatoes, 2 tablespoons oil reserved
- 2 medium fennel bulbs, trimmed, halved, thinly sliced crosswise (about 3 1/2 cups)
- 2 garlic cloves, minced
- 1 1/3 pounds uncooked large shrimp, peeled, deveined, tails left intact
- 2 tablespoons chopped fresh dill
- 2/3 cup crumbled feta cheese
Directions:View on Bon Appetit
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