SHRIMP WITH FENNEL

Liqueurs and wines were crafted by the monks way back in medieval times, and their popularity in the culinary arts has evolved significantly over the centuries. For nearly 1,300 years the most successful vineyards were owned and operated by religious orders. Here, an already delicious dish is turned into a "divine intervention" with a licorice-flavored liqueur such as sambuca or anisette. Heavenly!

            2 tablespoons butter
            2 tablespoons Colavita Extra Virgin Olive Oil
            2 garlic cloves, chopped
            1/3 cup chopped shallots
            ½ teaspoon fennel seeds
            1 medium fennel bulb, cored and thinly sliced
                  (reserve some leaves for garnish)
            2 chopped scallions
            Salt to taste
            Freshly ground black pepper to taste
            2 tablespoons anise liqueur such as sambuca, pernod, or anisette
            ½ cup white wine*
            ½ cup clam juice
            1½ pounds shrimp, peeled and deveined
            1 fresh plum tomato, seeded and finely chopped

Serves 4

Heat the butter and Colavita Extra Virgin Olive Oil in a large skillet over moderate heat. Add the garlic and sauté until golden. Add the shallots and fennel seeds and sauté until the shallots are tender. Add the fennel, scallions, salt, and pepper and toss well. Cover loosely and steam 3 to 5 minutes or until the fennel is nearly tender, then uncover and let any excess liquid evaporate.

Averting your face, add the liqueur and ignite with a long match. Swirl the pan slightly until the flames die out; then add the wine and reduce by half. Add the clam juice, bring to a simmer, and drop the shrimp and tomatoes into the liquid. Simmer until the shrimp are firm and pink, 3 to 5 minutes. Serve immediately; garnish with coarsely chopped fennel leaves.

*'The Love Chef' suggestion:  Bolla Pinot Grigio.