Shrimp with Fennel, Dill, and Feta

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Ingredients:
1/2 cup oil-packed sun-dried tomatoes, sliced (reserve 2 Tbs. oil)
2 Tbs. fresh dill, chopped
2 medium fennel bulbs, trimmed, halved, thinly sliced crosswise
2 garlic cloves, minced
1 1/2 pounds uncooked shrimp, peeled with tails on
2/3 cup crumbled Feta cheese
Salt and Pepper to taste

Preparation:
Heat 2 tablespoons oil (from sun-dried tomatoes) in large, non-stick skillet over medium to medium-high heat.  Add fennel; sauté 3 minutes.  Add sun-dried tomatoes and garlic; stir one-minute.  Sprinkle shrimp with salt and pepper.  Add shrimp to skillet and cook until just opaque in center, about 1 minute per side.  Season to taste with salt and pepper; sprinkle with dill then feta cheese.