Shrimp with Onions and Peppers

I added some corn that I had taken off the cob earlier in the week to make this even more focused on the season, and while I opted not to add the four okra that I had on hand, that would have worked as well.  This is a dish that is very easy to make this time of year!

• 1 ½ pounds medium-size shrimp
• ½ pound onions, peeled
• 1 pound sweet peppers, preferably a combination of red and green peppers
• 3 ripe tomatoes, preferably plum tomatoes, about 1/2 pound
• 4 tablespoons olive oil
• 1 tablespoon finely minced garlic
• 1 bay leaf
• ½ teaspoon dried thyme
• Salt to taste if desired
• Freshly ground pepper to taste
• ¼ teaspoon dried hot red pepper flakes
• ¼ cup dry white wine
• ¼ cup white-wine vinegar
• ½ cup finely shredded fresh basil

1. Shell and devein the shrimp. Set aside.
2. Cut onions in half lengthwise. Place each half cut side down on a flat surface and slice thinly. There should be about 2 1/2 cups. Set aside.
3. Cut away and discard cores from the peppers. Cut peppers in half lengthwise. Remove and discard seeds and veins. Place each pepper half on a flat surface and cut each half crosswise into thin strips. There should be about 4 cups. Set aside.
4. Cut way and discard cores of the tomatoes. Cut tomatoes into small cubes. There should be about 2 cups. Set aside.
5. Heat oil in a heavy skillet and add the onion and garlic. Cook, stirring, until wilted. Add pepper strips and bay leaf, thyme, salt, pepper and dried pepper flakes and stir. Cook about 2 minutes, stirring, and add tomatoes. Cook 1 minute. Add wine and vinegar. Cover and cook about 5 minutes.
6. Add the shrimp and stir. Cover and let cook about 2 minutes. Stir in the basil and serve.