Heat oil in a large nonstick skillet over medium-high heat. Add sliced fennel, salt, freshly ground black pepper, garlic, and bay leaf; cook 5 minutes or until fennel is crisp-tender, stirring occasionally. Add red pepper and shrimp to pan; cook 3 minutes or until shrimp are done, stirring occasionally. Stir in lime juice. Serve with lime wedges, if desired.
Perfect wine: Try St. Supery Sauvignon Blanc 2002 (Napa Valley, CA), $16. This very crisp wine has snappy, fresh flavors reminiscent of green figs, melon, herbs, lime, and fennel--a perfect fit with this recipe.