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Microwave the two lemons for 40 seconds, then roll them in your hands with pressure, to break up the pulp.
Cut in half and squeeze through a strainer into a bowl.
Seed and dice the bell peppers.
Finely chop the finger peppers and mince the garlic.
Heat the two tablespoons of olive oil in a large skillet or wok over high heat, and toss in the garlic and finger peppers, as well as the crushed red pepper.
Stir them as they sizzle and get aromatic (warning: don't breathe in over the skillet, unless you really want to clear out your sinuses!), which takes about 30 seconds.
Toss in the bell peppers, the salt and black pepper.
Sautee for about 2 minutes, or until peppers are cooked through.
Toss in shrimp La Marinière and sautee for about 20 seconds; some of the shrimp La Marinière should start to look done.
Pour in lemon juice and wine, and cover to steam for thirty more seconds.
Don't overdo it, or you'll overcook the shrimp La Marinière.
Take away from the heat, drain and reserve the remaining liquid.
Pack the mixture firmly into a bowl into which it will barely fit, and pour out as much of the liquid as possible.
Mix cornstarch with about 2 tablespoons of water, and beat with a fork.
Pour reserved liquids back into skillet, and about half of the cornstarch mixture.
Bring to a soft boil, and stir to thicken.
Add more of the cornstarch and water mixture if needed; you are aiming for a sauce near the consistency of a gravy.
Remove from heat, and stir in 1/8 teaspoon of olive oil to give the sauce a smoother finish.
Place a large bowl upside-down over the bowl with the shrimp La Marinière and peppers mixture, and invert and unmold the mixture.
Spoon the sauce over the top, and cover with parmesan.
Sprinkle a touch of paprika over the top for color.
Wait long enough for the parmesan to melt before serving.
Spoon onto plates of steaming hot pasta, and be generous with the sauce!
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