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SHRIMP AND SQUID WITH FENNEL, GARLIC AND PRESERVED LEMON

 24 LARGE SHRIMP
 ¼ lb SQUID TENTACLES
 8 GARLIC CLOVES
 1 PRESERVED LEMON
 1 MEDIUM FENNEL BULB
1

PEEL AND CLEAN THE SHRIMP. DRY IN LAYERS OF PAPER TOWELS UNTIL READY TO COOK. DRY SQUID BETWEEN PAPER TOWELS ON A SEPARATE PLATE.

SLICE THE FENNEL BULB LENGTHWISE IN HALF. CUT OUT THE WEDGE OF THE CORE AT THE BASE. SLICE CROSSWISE INTO 1/4 INCH HALF MOONS.

TRIM AND PEEL THE GARLIC CLOVES. SLICE THINLY LENGTHWISE.

REMOVE THE PULP FROM THE PRESERVED LEMON AND SLICE INTO THIN STRIPS.

HEAT A LARGE FRYING PAN FOR A COUPLE OF MINUTES OVER A HIGH FLAME.

ARRANGE THE SHRIMP AND SQUID ON A PLATE. SALT AND PEPPER.

POUR ABOUT 4 TBSPS OF OLIVE OIL INTO THE PAN. WHEN IT SMOKES, ADD THE SHRIMP AND SQUID, IDEALLY IN ONE LAYER. SAUTÉ FOR 30 SECONDS THEN TURN THEM OVER AND SAUTÉ ANOTHER 30 SECONDS UNTIL THE SHRIMP CURL UP AND TURN A BRIGHT PINK. REMOVE TO A PLATE.

LOWER THE HEAT. ADD 3 TBSPS OF BUTTER. WHEN THE BUTTER MELTS ADD THE FENNEL. COOK FOR ABOUT A MINUTE, THEN ADD THE GARLIC AND THE PRESERVED LEMON. STIR TOGETHER OVER MEDIUM HEAT TILL YOU CAN JUST SMELL THE GARLIC.

RETURN THE SHRIMP AND SQUID TO THE PAN AND STIR IN WITH FENNEL, GARLIC AND PRESERVED LEMON.

ARRANGE IN A SERVING PLATTER. GARNISH WITH ANY FRESH HERBS YOU LIKE.

SERVES 4-6