2 lbs. lg. shrimp, peeled & deveined
2 yellow bell peppers, cored, seeded & cut into 1/4" dice
2 red bell peppers, cored, seeded & cut into 1/4" dice
6 ripe plum tomatoes, cut into 1/2" dice
1/2 c. chopped fresh dill
2 tbsp. chopped fresh tarragon or 2 tsp. dried tarragon
2 tbsp. chopped shallots
1/2 tsp. dried red pepper flakes
1 tsp. coarsely ground black pepper
1 tsp. salt
1/2 c. fresh lemon juice
1 c. + 1 tbsp. olive oil
1 head broccoli, cut into sm. florets
1 1/2 c. cook fresh peas or thawed frozen peas
1 lb. linguine

At least two hours ahead, bring a large pot of water to a boil. Carefully drop in the shrimp and cook until just tender (about 1 minute). Drain, rinse under cold water, drain again and place in large serving bowl.

Add the bell peppers, tomatoes, dill, tarragon, shallots, red pepper flakes, black pepper, salt, lemon juice, one cup of olive oil and the chili oil to the serving bowl. Toss well with the shrimp. Cover and refrigerate.

When ready to serve, bring a large saucepan of water to a boil. Drop in broccoli and cook for one minute. Drain, rinse under cold water and drain again.

Toss the peas and broccoli with the shrimp and vegetables, and set aside.

Bring a large pot of water to a boil. Add the remaining one tablespoon of olive oil and linguine. Cook at a rolling boil until just tender.

Drain the linguine and immediately toss with the shrimp and vegetable sauce. Serve at once.