1

Heat 2 teaspoons oil in large heavy nonstick skillet over medium-high heat. Arrange 1/2-inch sliced fennel in skillet, cut-side down, in batches if needed, and cook until charred, about 3 minutes per side, spraying fennel with olive oil nonstick spray as needed. Transfer to 5-quart slow cooker. Add 2 teaspoons oil to skillet; place bell pepper, skin-side down, in skillet and 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

Pour wine into skillet and boil until slightly reduced, about 1 minute. Add water and cook 1 minute (you should have about 2 tablespoons 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. Heat remaining 2 teaspoons oil in skillet 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