» Sautéed Prawns with Grapes and Fennel

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon (4 cloves) garlic, minced
• 1 tablespoon fennel seed, crushed or coarsely ground
• 1/8 teaspoon red chili, crushed
• 1 1/2 pounds (21-25 count) prawns, peeled and deveined
• 1 fresh fennel bulb, thinly sliced (about 1 1/2 cups)
• 1 cup California green seedless grapes
• 1/4 teaspoon salt
• 1/4 cup white wine or vermouth
• 3 tablespoons butter, diced
• 1 tablespoon chopped fennel grass from top of fennel bulb