and de-vein the shrimp
In a 12 to 14-inch pan heat the olive oil. Lay in the shrimp in 1 layer. Season with salt and pepper. Top with celery, onion
, tomatoes, currants, capers, and pine nuts
. Heat through. Toss and deglaze
Divide among 4 plates, sprinkle with chili flakes, fennel fronds, basil and mint
. Serve with lemon wedges.