|2||pounds||shrimp||large, peeled and deveined|
|2||each||sweet yellow bell peppers||diced inch1|
|2||each||sweet red bell peppers||diced inch/|
|6||each||italian plum (roma) tomatoes||diced 1/2 inch|
|1/2||cup||dill weed||fresh, chopped*|
|1/2||teaspoon||red pepper flakes||*|
|1||teaspoon||black pepper||coarsely ground|
|1||each||broccoli florets||1 head cut into small pieces*|
|1 1/2||cups||green peas||cooked|
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.
First published: 1996-01-27 last updated: 2013-07-07
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