Marisolio's Sautéed Prawns with Grapes and Fennel - Marisolio Tasting Bar

Ingredients

• 2 Tablespoons California Garlic Olive Oil
• 1 Tablespoon garlic, minced
• 1 Tabelspoon Fennel seed, crushed or coarsely ground
• 1/8 teaspoon red chili, crushed
• 1 fresh fennel bulb, thinly sliced (about 1-1/2 cups)
• 1 cup green seedless grapes
• 1/4 teaspoon salt
• 1/4 cup Champagne Wine Vinegar
• 2-1/4 Tablespoons Butter Olive Oil
• 1-1/2 pounds (21-25 count) prawns, peeled and deveined.
• 1 Tablespoon chopped fennel grass from top of fennel bulb