2 lb Lg shrimp; peeled & deveined
2 Yellow peppers; 1/4″ dice
2 Red peppers; 1/4″ dice
6 Plum tomatoes; 1/2″ dice
1/2 c Fresh dill; chopped
2 ts Dried tarragon
2 tb Chopped shallots
1/2 ts Dried red pepper flakes
1 ts Coarsely ground black pepper
1 ts Salt
1/2 c Fresh lemon juice
1 c Olive oil
1 tb Olive oil
1/4 ts Hot chile oil
1 Head broccoli; cut small
1 1/2 c Cooked peas
1 lb Linguine
At least 2 hours ahead, bring a large pot of water to a boil. Carefully drop in the shrimp and cook until just tender, 1 minute. Drain, rinse under cold water, drain again, and place in a large serving bowl. Add the peppers, tomatoes, dill, tarragon, shallots, red pepper flakes, black pepper, salt, lemon juice, 1 c olive oil and the chili oil to the serving bowl. Toss well with the shrimp. Cover and refrigerate. When you are ready to serve, bring a large pan of water to a boil. Drop in the broccoli and cook 1 minute. Drain and rinse under cold water, drain again. Toss the peas and broccoli with the shrimp and vegetables, set aside. Bring a large pot of water to a boil. Add the remaining 1 T olive oil and the linguine. Cook at a rolling boil until just tender. Drain the linguine and immediately toss with the shrimp and vegatable sauce. Serve at once. From: The New Basics Cookbook