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
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|Serving Size: 1 Serving (327g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 105 (28%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 54.5mg||17 %|
|Sodium 22.8mg||1 %|
|Potassium 358.8mg||9 %|
|Total Carbohydrate 54.7g||16 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 54.1g|
|Protein 12.8g||18 %|
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Calories per serving: 369
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