28 Ounce, drained and chopped (1 Can, 796 Milliliter)
1 Teaspoon (5 Milliliter)
1⁄4 Teaspoon (1 Milliliter)
1⁄2 Teaspoon (2 Milliliter)
Heat oil in large frying pan.
Add shrimp and garlic; season and cook 3 to 4 minutes over high heat.
Remove shrimp from pan and set aside.
Add tomatoes and parsley to pan.
Season with salt, pepper and fennel seed; cook 4 to 5 minutes over high heat, stirring occasionally.
Stir in lime juice and sugar and replace shrimp in pan.
Simmer 1 minute to reheat.