Pesce alla Siracusana (shrimp with fennel seeds)

I tasted and watched this recipe get prepared in a traditional Italian Christmas dinner cooking class last winter.

2 lbs fresh shrimp (tuna or swordfish also work well)
3 tbsp fennel seeds
white wine
2 tbsp olive oil
juice of 1 lemon

Spread out fennel seeds on a flat dish and press the shrimp into the seeds until fully covered.

Heat a skillet with olive oil adn sear the shrimp for 2-3 minutes on both sides. When shrimp are pink, add a splash of lemon juice and/or white wine and heat until it becomes a glaze. Serve shrimp over couscous or pasta and with a fresh drizzle of olive oil and squeeze of lemon.