1/2 lb. uncooked spaghetti
1 lb. med. shrimp
4 green onions
1 c. thinly sliced celery
1 c. julienne cut green pepper
1/4 c. finely chopped parsley
3/4 c. olive oil
Grated rind of 1 lemon
Juice of 1 lemon
1 tsp. sugar
3/4 tsp. crushed fennel seed
1/4 tsp. crushed dried red pepper flakes
1 tsp. salt
1/2 tsp. freshly ground black pepper
Lemon wedges for garnish

Cook spaghetti according to package directions, drain, rinse and chill at least 1 hour. Cook and shell shrimp. Thinly slice onions, including 2" of green tops. Combine shrimp, onions, celery, green pepper and parsley in large bowl.

In small bowl mix together oil, lemon rind, lemon juice, sugar, fennel, red pepper, salt and pepper; pour over shrimp. Toss gently but thoroughly. Cover and chill 1 hour. To serve, pour shrimp mixture over cold cooked spaghetti and gently toss with two forks. Divide among 4. Garnish with lemon wedges.