• 1 cup dry white wine
• 2 cups water
• ½ tsp red pepper flakes
• 2 bay leaves
• 1 lemon half
• 1 lb jumbo shrimp, shelled and deveined
• 3 Tbsp fresh basil, chopped
• 1 Tbsp chopped fresh dill or 1 tbsp dried dill
• 2 Tbsp chopped fresh thyme or ⅓ Tbsp dried thyme
• 1½ Tbsp Dijon mustard
• 3 cloves garlic, minced
• 5 Tbsp lemon juice
• 1 cup olive oil
• Salt and pepper
• 1 small sweet red pepper, diced
• 1 small sweet yellow pepper, diced

Combine wine, red pepper flakes, bay leaves, and lemon half in pan. Add water and heat to boiling.

Add shrimp and cook over high heat until opaque in center. Drain and cool.

Combine basil, dill, thyme, garlic, mustard and lemon juice in a large bowl. Whisk in the oil and season to taste. Stir in the red and yellow pepper and add shrimp. Marinate in oil at least 3 hours. Serve at room temp with crusty bread.