Greek Shrimp with Fennel on Orzo

Greek Shrimp with Fennel on Orzo
Serves 3

1 lbs shrimp
1 bulb fennel, thin sliced, fronds reserved
2 cloves garlic, minced
1 can fire-roasted tomatoes, drained
1/2 can chickpeas
1 handful feta cheese
Salt and Pepper, oregano
1 lemon, juice (use peel below)

1/2 box orzo
1 can chicken stock, water
1 tomato, sliced
1/2 lemon peel, minced/grated
salt and pepper, oregano

Start shimp by sauteeing fennel and garlic in a pan in olive oil. Season a bit, and cook until fennel is well softened. Add tomatoes, cover, and cook for 5-10 minutes while the orzo goes.
Cook orzo by boiling in 1/2-1/2 chicken stock and water. Mix in 1 chopped tomato, 1 tsp oregano, salt and pepper, and minced lemon peel. Keep warm.
Once orzo is done, add chickpeas and shrimp to the fennel. Season and cook until done. Garnish with some chopped fennel fronds and a handful of feta cheese.
Serve with salad.