Shrimp with Fennel, Dill, and Feta

• 1/2 cup sliced oil-packed sun-dried tomatoes, 2 tbl oil reserved
• 2 medium fennel bulbs, trimmed, halved, thinly sliced 
• 2 garlic cloves, minced
• 1 1/3 lbs uncooked large shrimp, peeled, deveined, tails left intact
• 2 tbl chopped fresh dill
• 2/3 cup crumbled feta cheese

1. Heat 2 tablespoons oil from sun-dried tomatoes in large nonstick skillet over medium-high heat. Add fennel; sauté 3 minutes. Add sun-dried tomatoes and garlic and stir 1 minute.

2. Clean and prep the shrimp. Sprinkle shrimp with salt and pepper. Add shrimp to skillet and cook until just opaque in center, about 1 minute per side. Season to taste with salt and pepper. Sprinkle with dill and feta!