Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2    small bulb  fennel  trimmed and thinly
                        sliced
     1/4            c.  Chopped red onion
  2              Tbsp.  Finely chopped fern-like fennel tops
  2              Tbsp.  Finely chopped flat-leaf parsley
  1              Tbsp.  Extra-virgin olive oil
  1              Tbsp.  Red wine vinegar
     1/4          tsp.  Minced garlic
  1               tsp.  Lemon juice
     1/4          tsp.  Salt
     1/8          tsp.  Freshly ground black pepper
  8                oz.  Shrimp  cooked, shelled &
                        deveined
  1                can  cannelini beans drained & rinsed
                        Radiccio leaves for garnish
                        Endive leaves   for garnish

Preparation:

Combine fennel, onion, fennel tops and parsley in a large bowl. Add oil, vinegar, garlic, lemon juice, salt and pepper; toss to combine. Add shrimp and beans; gently toss without piercing the beans, or they will get mushy and soak up all the dressing. Taste and adjust the vinegar. Spoon onto radiccio and endive leaves and serve cold.

Nutritional Information:

2007 Calories (kcal); 216g Total Fat; (92% calories from fat); 1g Protein; 36g Carbohydrate; 0mg Cholesterol; 538mg Sodium