Shrimp Pasta Salad

Ingredients

some garlic
1 ts chicken bouillon granules
1 c water
2 bay leaves
1 c dry wine
1 slice lemon thinly
1 slice onion thinly
1/4 ts pepper flakes
1 lb shrimp
2 tb olive oil
1 tb wine vinegar
1 tb dijon mustard
6 oz seashell
1 bell pepper
1 c peas
3/4 c basil
1/2 c purple onion
1/4 c parsley
1/8 tb pepper

Instructions

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.)