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