2 lbs peeled and deveined shrimp (21-25 ct) 1 quart heavy cream1 cup chopped red bell pepper 2 tablespoons minced garlic1 cup chopped yellow bell pepper 1 tablespoon thyme2 cups chopped mushrooms 1 tablespoons basil1 cup chopped purple onion 1 teaspoon black pepper2 cups artichoke hearts 1 teaspoon cayenne pepper2 cups white wine 2 tablespoons chopped parsley1 cup olive oil 2 teaspoons lemon juice1 stick butter ½ cup flourIn a large skillet, sauté onions, bell peppers and mushrooms in ½ stick of butterand ½ cup olive oil until tender (4-5 minutes). Add the white wine and let reduceby ½. Add the minced garlic, thyme, basil, black pepper and cayenne and continuecooking 1 to 2 minutes. Sprinkle in the flour, coating everything generously, untilall liquids are absorbed. Slowly add the heavy cream, stirring constantly untildesired thickness. Fold in the artichoke hearts and continue to simmer for 2 to 3minutes. In a separate skillet, add the other ½ stick of butter and the ½ cup oliveoil adding shrimp to sauté. Add the salt and pepper to taste. Add lemon juice.Cook for approximately 4 to 5 minutes and add to cream sauce including allshrimp juices. Serve over your favorite rice or pasta.