Santorini Shrimp

Head to the coast with just one bite of these divine Santorini prawns.
Preheat the grill to high heat. Place the bell peppers on a baking sheet lined with aluminum foil; brush with 1 tablespoon of oil. Bake for 12 minutes or until they are lightly browned, turning once. Place the peppers in a bowl; cover the bowl tightly with plastic wrap. Let stand for 15 minutes. Peel the pepper, remove the skin and seeds. Pepper cut into strips.Heat 3 tablespoons of oil in a large, high-sided skillet over medium-high heat. Add the fennel to the pan, cut sides down. Cook for 3 minutes or until caramelized. Sprinkle with sugar and 1/2 teaspoon salt. Sprinkle with fennel, reduce heat to medium and cook for 5 minutes or until remaining sides are caramelized and soft. Remove it from the mold. Wipe the pan clean with paper towels.Add the remaining 1/4 cup oil and garlic to the skillet over medium-high heat. When the garlic starts to sizzle, add the shrimp. Cook for 2 minutes; add the wine and ouzo. Bring to a boil; cook for 3 minutes or until the shrimp is tender. Add the caramelized fennel, toasted bell pepper strips, olives, lemon juice, black pepper, half the oregano leaves, and the remaining 1 teaspoon of salt. Cook, stirring, to coat the prawns, 1 minute or until the mixture is warmed through. Garnish with remaining oregano; serve with lemon wedges.