Title: Shrimp pasta salad
 Categories: Salads, Pasta, Seafood
      Yield: 6 Servings
 
      1 ts Chicken Bouillon Granules
      1 c  Water
      2    Bay Leaves
      1 c  Dry White Wine
      1 sm Lemon Thinly Sliced
      1 sm Onion Thinly Sliced
      3 cl Garlic
    1/4 ts Red Pepper Flakes
      1 lb Medium Fresh Shrimp
      2 tb Olive Oil
      1 tb White Wine Vinegar
      1 tb Dijon Mustard
      6 oz Uncooked Seashell
           Macaroni
      1 lg Red Bell Pepper Chopped
      1 c  Frozen Peas Thawed
    3/4 c  Minced Fresh Basil
    1/2 c  Minced Purple Onion
    1/4 c  Minced Parsley
    1/8 tb Red Pepper
 
  Combine Bouillon Granules, Water, White Wine, Lemon, Onion, Garlic,
  Bay Leaves & Red Pepper Flakes.  Bring To A Boil; Add Shrimp & Cook 3
  To 5 Min. Remove Shrimp From Broth, Reserving Broth. Rinse Shrimp
  Under Cold Water. Chill.  Peel & Devein. Set Aside. Strain Broth
  Mixture, Reserving 1/2 C. Liquid & Garlic.  Discard Lemon, Onion &
  Bay Leaves. Add Reserved Liquid & Garlic, Oil, Vinegar & Mustard To
  Process. Blend Until Mixture Is Smooth. Cook Macaroni According
  Package Directions. Drain. Rinse Under Cold Water & Drain Again.
  Combine Macaroni, Bell Pepper, Peas, Basil, Purple Onion, Parsley &
  Red Pepper in A Large Bowl. Add Reserved Broth Mixture, Tossing Well
  To Coat. Add Reserved Shrimp & Toss Gently. Cover & Chill Thoroughly.
    (Fat 11.  Chol. 38.)