1 1/2 lb large U 12 shrimp

4 TB virgin olive oil

1 md red onion, chopped in

1/4 inch dice

1 rib celery with leaves,

: chopped in 1/2 inch: pieces 4 md plum tomatoes roughly

: chopped 1 TB pine nuts

1 TB currants

2 TB small capers rinsed

1 glass dry Marsala wine

1 stalk fennel

1 fresh bay leaf

: Salt and pepper 1/2 c freshly grated Pecorino

Preheat oven to 450 degrees. Peel and de vein shrimp. In a 12 to 14 inch earthenware casserole (both stove and oven resistant), heat olive oil over medium high heat, add onion and celery and cook until soft. Add tomatoes, pine nuts, currants, capers, Marsala, fennel stalk and bay leaf and bring to boil. Remove from heat and place shrimp in one layer into juices. Place in oven and bake uncovered for 6 to 7 minutes. Remove, sprinkle with cheese and allow to stand 15 minutes. Eat warm or allow to cool and serve refrigerated. Recipe By: Molto Mario Date: Sat, 2 Nov 1996 09:45:52 0500 (E