Shrimp in Vermouth and Fennel Tomato Sauce

Shrimp cook with lightning speed but that means they quickly and easily go from plump and tender to dry and rubbery. So for this dish inspired by Venetian gamberi alla busara, we sear the shrimp in two batches on only one side. They will still be a little translucent when they come out of the skillet for the first time, but after a quick simmer in the tomato sauce spiked with vermouth and fennel seeds, they will be perfectly cooked. Serve with crusty bread or on soft polenta, white beans or even a small pasta shape like orzo.