FRIED PEPPER-SHRIMP SALAD

1 1/2 C. extra virgin olive oil
3 medium red bell peppers, cored, seeded and cut into long, thin strips
3 medium yellow bell peppers, cored, seeded, cut into long, thin strips
1 large Anaheim pepper, cored, seeded, cut into long, thin strips
1/2 medium red onion, sliced thin
Red pepper flakes to taste
4 cloves garlic, peeled and chopped
24 medium shrimp, peeled and deveined
Juice of 3 lemons
3/4 C. Italian parsley, chopped
2 scallions, sliced
1/4 C. fresh basil leaves, julienned
1/8 C. red wine
Salt and pepper to taste
20 to 30 arugula sprigs
1 head Romaine

In a large skillet heat 1 cup of olive oil until hot. Add the peppers and scallions; reduce heat and fry until they start to brown. Remove to bowl, taking care to include all the juices. Return skillet to medium heat. Add remaining 1/2 cup of olive oil, garlic and red pepper flakes and sauté until garlic begins to give off its aroma, about 2 minutes. Add shrimp and sauté until done. Test for doneness by opening and checking one of the shrimp. Remove from heat. Mix in bowl with peppers. Mix well and place in refrigerator for several hours. Serve over lettuce and arugula leaves.