Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        large shrimp -- peeled and deveined
   1      teaspoon      salt
   2      medium        yellow peppers -- 1/4" dice
     1/2  cup           fresh lemon juice
   2      medium        red peppers -- 1/4" dice
   1      cup           olive oil
   6      medium        plum tomatoes -- 1/2" dice
   1      tablespoon    olive oil
     1/2  cup           fresh dill -- chopped
     1/4  teaspoon      hot chile oil
   2      teaspoons     dried tarragon
   1      head          broccoli -- cut small
   2      tablespoons   chopped shallots
   1 1/2  cups          cooked peas
     1/2  teaspoon      dried red pepper flakes
   1      pound         linguine
   1      teaspoon      coarsely ground black pepper

Preparation:

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 vegetable sauce. Serve at once.