Shrimp and Tomoto in Shells

Yield:	4 Servings
Categories:	Pasta, Seafood, Entrees

2	tb	Olive oil
1 1/2	lb	Shrimp, peeled and deveined
2		Cloves garlic, minced
28	oz	Canned tomatoes, drained
		And chopped
1	ts	Chopped parsley
1/4	ts	Fennel seed
1/2	ts	Lemon juice
		Salt and pepper to taste
		Pinch of sugar

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