In a large no-stick frying pan over medium heat, saute the shrimp in the oil for 1 minute.
Add the peppers, tomatoes, fennel, onions and garlic; saute for 1 minute, or until the vegetables begin to soften.
Add the lemon juice, marjoram, lemon rind and hot-pepper sauce.
Cover and continue cooking for 2 to 3 minutes, or until the shrimp turn pink.
Sprinkle with the basil.