1

In a large heavy nonstick skillet over medium-high heat, warm 2 tsp oil. In skillet, arrange 1/2-inch sliced fennel, cut-side down, and cook, in batches if needed, until charred, about 3 minutes per side (spray fennel with nonstick spray as needed). Transfer to a 5-qt slow cooker. To skillet, add 2 tsp oil and bell pepper, skin-side down; cook until lightly charred, about 3 minutes. Add to slow cooker. Tuck one-third of garlic into vegetables and scatter rosemary on top. Sprinkle with salt and black pepper.

2

Into skillet, pour wine and boil until slightly reduced, about 1 minute. Add 2 tbsp water and cook 1 minute (you should have about 2 tbsp liquid). Pour over fennel mixture and place tomatoes with vines on top. Cover and cook until fennel and bell peppers are tender, about 2 hours on High.

3

About 5 minutes before cooking time is up, wipe skillet dry. Warm remaining 2 tsp oil over medium heat. Add remaining garlic and cook, stirring constantly, until light golden, about 1 minute; transfer to cup. Add shrimp to skillet and cook, turning once, until just opaque throughout, about 3 minutes. Remove skillet from heat.

4

With slotted spoon, transfer tomatoes to plate. Spoon fennel mixture onto platter. Remove tomatoes from vine, if desired, and place on top of fennel mixture; sprinkle with olives and fennel ribs and drizzle with juices. Add shrimp and scatter garlic on top.

5

Per serving: about 1 cup fennel mixture and about 8 shrimp